Feb. 22, 2022 - The Joe Rogan Experience
02:51:36
Participants
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| Speaker | Time | Text |
|---|---|---|
|
unidentified
|
Joe Rogan Podcast, check it out! | |
| The Joe Rogan Experience. | ||
| Train by day, Joe Rogan Podcast by night, all day. | ||
| Hello, Dave. | ||
| Ladies and gentlemen, Food IQ. Big new book, cookbook. | ||
| Congratulations. | ||
| It's a great idea because there are so many fucking questions that so many people have about, like, what is the way to do things? | ||
| Like, what is better? | ||
| Like, what is the difference between a cheap knife and an expensive knife? | ||
| Do I need an expensive knife? | ||
| So if you're a chef, anybody that lives in the world of food, you just get, like, you probably get pitched ideas all day long because you're an entertainment guy. | ||
| If you're a chef, you get the, like, What's the best way to cook the chicken? | ||
| Right. | ||
| What's the best way to salt this? | ||
| What kind of pan should I buy? | ||
| So do you have a stack of these? | ||
| Like, here, read. | ||
| So that was the idea. | ||
| I'm like, I've got to profit off this. | ||
|
unidentified
|
I'm tired of answering these questions for free. | |
| And this hat that you gave me is your L.A. pizzeria. | ||
| Danny Boy's Pizza. | ||
| Which, by the way, L.A. fucking needs really good pizza. | ||
| Because pizza in L.A. is a lot of hit or miss. | ||
|
unidentified
|
There are a lot of pizzeries in L.A. You're in downtown L.A.? That's a risky move. | |
| You don't even know a risky move. | ||
| When did you open it? | ||
| We're in the ground floor of a giant building. | ||
| Like a giant corporate building. | ||
| And it's just a ghost town. | ||
| Nobody was there. | ||
| Is anybody in the corporate building? | ||
| For the last six months, it's been completely empty. | ||
| Now people are coming back to work, finally. | ||
| Paying off. | ||
| It was a long game. | ||
| When did you open it? | ||
| We opened six months ago. | ||
| Oh, no! | ||
| Oh, yeah. | ||
| And it was perfect timing, though, because, you know, like, COVID was... | ||
|
unidentified
|
There it is. | |
| Danny Boy's Pizza. | ||
| Oh, there's Adam. | ||
| That looks like a legit pizza place. | ||
| Real pizzeria. | ||
| I want a fucking piece of pizza right now. | ||
|
unidentified
|
I know. | |
| I should have brought you pizza. | ||
| No, no, no, no. | ||
| It wouldn't have been right. | ||
| I have to be there. | ||
| You see that little bubbles on the crust? | ||
| It's like a whole thing. | ||
| I want to talk to you. | ||
| How much time we got? | ||
| Like 15 minutes? | ||
| We'll talk about that. | ||
| That looks goddamn good. | ||
| I'll tell you what. | ||
| I always want to know, what is the purpose of wood-fired pizza? | ||
| Does it make the food taste better? | ||
| Does it impart a smoky flavor to the pizza? | ||
| It definitely imparts a smoky flavor. | ||
| It's also hot, right? | ||
| And cooking over wood is special. | ||
| Yeah. | ||
| You know that because you're like a wood-fired cooking enthusiast. | ||
| I've gotten really into it lately. | ||
| I got one of those Argentine-style grills. | ||
| Are you grilling or barbecuing also? | ||
| I do a lot of stuff. | ||
| I'm obsessed with cooking meat in particular, but I got one of those Argentine crank-up. | ||
| Yeah, amazing. | ||
| Yeah, it's amazing. | ||
| I love cooking over hardwood. | ||
| What company did you get it from? | ||
| I got it from Sunterra, Sunterra Pro, but I'm having a whole outdoor system installed with brick and mortar and everything by a company called Grillworks. | ||
| Oh yeah, Ben, Grillworks. | ||
| Yeah, Grillworks. | ||
| They're the best, right? | ||
| They did that place that I love, Bizarre Meats in Vegas. | ||
| I think that they make some of the most stunningly beautiful grills out there, and they work really, really well. | ||
| And great restaurants use them. | ||
| Yeah. | ||
| The only thing that I would say is, you know, there's one piece of the puzzle that I've learned recently from these guys at J&R. J&R make really great grills as well. | ||
| Phenomenal grills. | ||
| And they've got this fire brick that they line them with. | ||
| You know what I'm talking about? | ||
| And the fire brick... | ||
| It holds the heat in a way that's really interesting. | ||
| I'm learning a lot about wood-fired cooking. | ||
| It's a little bit of an obsession. | ||
| And I feel like the fire brick itself, if you can get that hot, that's where the heat comes from, and then the wood becomes the flavor. | ||
| Are you a reverse sear guy? | ||
| How do you like to do a steak? | ||
| We should explain a reverse sear for folks who don't know what cooking is. | ||
| Can you explain reverse sear for me? | ||
| You're cooking it slow and then hitting it at the end? | ||
| Yes, you're searing it off. | ||
| You're cooking it slow. | ||
| I like to get it to an internal temperature of 100 degrees, and then I sear the shit out of the outside of it. | ||
| Unless it's a thick steak, then I like to bring it to about 120. And is this like a sous vide situation where you're doing it? | ||
| No, I just do it on the Argentine thing. | ||
| I just have it cranked up way high. | ||
| I have one of those meter probes. | ||
| I really like those meter probes. | ||
| So it's a Bluetooth probe. | ||
| I stick it into the meat, and it shows me always what temperature. | ||
| And I have four of them. | ||
| So if I'm cooking four different steaks, I have them numbered. | ||
| And it tells me where everything is at. | ||
| And what I love about doing it that way is, because since I've been cooking a lot over hardwood, is I'm getting all this smoke from the hardwood. | ||
| So it's like smoky steak. | ||
| It's fantastic. | ||
| And then at the end, I sear the shit out of it. | ||
| I feel like there are a lot of great ways to cook a steak. | ||
| And for a bigger piece of meat, that reverse sear, like a real thick piece of meat, a reverse sear Might be the best way. | ||
| But for a thinner steak, maybe it's not necessary. | ||
| Maybe I don't love it. | ||
| Yeah, I would agree with that. | ||
| But low and slow until you've got almost like prime rib texture and then searing the outside is phenomenal. | ||
| Yeah. | ||
| There's something about cooking that as a chef, it feels like cheating sometimes. | ||
| Like, people use the sous vide, you know, you put the probe in there, and it's like, it's not too easy, but it feels like you don't get the... | ||
| Part of it is the, you know, like, I made this over fire, I just threw it in the fire. | ||
| And you ever throw it right on the coals? | ||
| I have not. | ||
| You've never done that? | ||
| I've seen people do it. | ||
| Cowboy style, right? | ||
| Is that what they call it? | ||
| I work for this French guy, Laurent Monrique, and he... | ||
| He basically was like, we were cooking these quails and the quails were dripping fat into the fire and the fire was flaming up and it was like starting to burn the skin and he's like, you know. | ||
| Put it in the fire! | ||
| Put it in the fire! | ||
| We're like, what the fuck? | ||
| This guy's an idiot. | ||
| Put it in the fire. | ||
| It's going to burn. | ||
| What's wrong with him? | ||
| In France, heat doesn't work the same way. | ||
| And he just kicked the grill, knocked the quail into the fire, and it smothered the fire because the oxygen wasn't there to burn. | ||
| And it made a perfect, crispy skin. | ||
| It wasn't burnt at all. | ||
| And I was like, oh my god, this is incredible. | ||
| This guy's the... | ||
| Yoda, whatever. | ||
| So now I've gotten into that and people freak out. | ||
| It's definitely not the best way, in my opinion, to cook a steak. | ||
| But if you want to impress your friends, you've got a wood fire, you know, a dry rub stops it from getting gritty or whatever. | ||
| You throw the steak right on the coals and people freak out. | ||
| They think you're going to ruin dinner and then it comes out perfectly crispy. | ||
| It's cool. | ||
| When you do it that way, do you have to brush off the ash or anything? | ||
| So if you think about your coals burning, I usually take a wet towel and I throw them down just to get any of the ash that's sitting on... | ||
|
unidentified
|
What's that? | |
| There's a crazy light stuff. | ||
| Oh, there's a shooting star in the ceiling. | ||
| I thought that might have been a near miss from your comment. | ||
| I've been listening to your podcast, now I'm freaking out, dude. | ||
| A comment? | ||
| I'm like, any day. | ||
| Randall Carlson? | ||
| Yeah, that guy, dude. | ||
| He freaks me out, too. | ||
| The last three weeks, I'm like, man, what am I supposed to talk to you about? | ||
| The Earth's about to end. | ||
| And I'm like, yeah, this is how you cook a steak in the meantime. | ||
| Well, in the meantime, we have to eat. | ||
| While you're at it. | ||
| Yeah, while you're at it. | ||
| So the wet cloth takes some of the excess ash that's sitting on the top of the coals? | ||
| I think the two tricks are, first is I like to put a dry rub, like some sort of a spice rub on the outside of the steak. | ||
| What do you like to use? | ||
| I like, depending if you want to go in an Italian direction, maybe fennel seed helps. | ||
| I like coriander seed if you like maybe a little bit more of a Middle Eastern kind of flavor, maybe coriander seed. | ||
| Black pepper, if you just want to do black pepper and salt, like Traditional barbecue 50-50 blend. | ||
| That's generally what I do. | ||
| That works great. | ||
| Just something to be a little bit gritty because then if you do get a little ash, maybe you mistake the texture. | ||
| I see. | ||
| You know what I mean? | ||
| Yeah. | ||
| And then I take a wet towel. | ||
| I throw it on the... | ||
| So you burn your fire down until you've got coals. | ||
| Throw a wet towel on there just to kind of get any ash, any air and ash off. | ||
| Then you put the stake right on there. | ||
| And you'll see what happens. | ||
| The flames will come up around the stake, but the stake itself is protected. | ||
| And you've just got to be patient. | ||
| You sit it there. | ||
| Don't flip it. | ||
| Don't mess with it. | ||
| Because as soon as you pick it up, what happens is that the fat that's rendering off the stake, As soon as it gets any oxygen, it's going to ignite and it will burn the shit out of your steak. | ||
| It's a nightmare. | ||
| So as long as you are patient, you don't pick it up. | ||
| And then you just flip it once, wait your time, and pull it off. | ||
| It'll be beautifully golden brown. | ||
| Try it. | ||
| I will try it. | ||
| Someone explained to me that steel and cast iron, they're much better conductors of heat than coals. | ||
| And then if you actually, you would think that laying something down over the coal would make it cook quicker, but that's not necessarily the case. | ||
| I think that that's true. | ||
| I mean, I'm not like a scientist guy. | ||
| I'm not a scientist, Joe. | ||
| Whenever you say I'm not a scientist guy, I believe you. | ||
|
unidentified
|
I'm not a scientist guy. | |
| I'm not a chef guy. | ||
| But yeah, steel obviously transmits heat, which is why it cools down quickly as well, right? | ||
| So if you've got a thin pan, you throw a steak in there, the heat gets sucked out right away. | ||
| Which leads me to this. | ||
| Do you prefer cast iron or do you prefer carbon steel? | ||
| Joe, it's for $35. | ||
| It's in the book. | ||
|
unidentified
|
It's in the book, ladies and gentlemen. | |
| So they're just different, right? | ||
| So cast iron is thicker, traditionally thicker. | ||
| I don't know what the specific heat of cast iron versus carbon steel is, so that would be the scientific term for how much energy... | ||
| It is going to hold per joule of heat or whatever it is, the scientific term for it. | ||
| Basically, you're saying there's a certain amount of energy that's held in the pan that's going to get transferred into the meat. | ||
| And the more energy that's in there, the longer it's going to stay hot, even though you put a cold piece of meat on it. | ||
| So you get a thick cast iron pan, you heat it up in the oven or whatever it is over the flame. | ||
| It might take 10 minutes to heat up. | ||
| But then it stays hot when your steak goes in there. | ||
| Steel pans tend to be a little thinner. | ||
| So even if they're going to hold a lot of energy, they're just not as much mass of hot steel, right? | ||
| Does that make sense? | ||
| I think they're pretty much similar. | ||
| I worked at a really fancy French fish restaurant, and they used steel pans for searing the fish. | ||
| And part of that is also that you can... | ||
| Like the problem with the cast iron pan, if it's too hot or too cold, you're kind of out of luck. | ||
| Like there's no heating it up fast. | ||
| Right. | ||
| Whereas a steel pan, if it's a little thicker, it'll react to the flame below and transfer that heat maybe so you can heat it up quickly if it's a little hot or cool it down. | ||
| So it's just a time thing. | ||
| It's not a quality of cooking thing. | ||
| I think it's a time thing and the type of thing you're trying to cook. | ||
| Like a piece of fish maybe is six ounces and it only takes so much energy out of the pan to crisp up before it cools down. | ||
| Because we've all done the thing where you throw a piece of chicken or something in a pan. | ||
| And it sticks. | ||
| It gets, like, wet. | ||
| And all the heat, the energy gets pulled out of the pan. | ||
| And, like, it'll crackle for a second. | ||
| Mushrooms are a great example. | ||
| It's like, you throw, you're like, I'm going to sear these mushrooms. | ||
| You throw them in, and then it's just like a pool of water, like, boiling. | ||
| And that's because, you know, the heat in the pan gets sucked out, and then there's not enough energy to boil off the moisture that's getting pulled out of the mushrooms, and you get, you know, boiled mushrooms, which are delicious, luckily. | ||
| But boiled steak isn't as great. | ||
| Yeah, a boiled steak with the boiled mushrooms. | ||
| That was great. | ||
| So therefore, you know, if you get that thick cast iron pan... | ||
| You get it hot, you're going to stay hot throughout the cooking process, which is great. | ||
| Steak, I want a nice, crispy, you know, whatever it is, thick. | ||
| But if I do a piece of chicken in there, maybe it burns or maybe the skin's overly crispy. | ||
| Right. | ||
| Do you have a specific way that you prefer to cook steak? | ||
| Like, do you have a method? | ||
| Like, if Danny's got a go-to method, I'd give you a two-pound cowboy ribeye. | ||
| So that's what I feel like what happens is depends upon the piece of meat. | ||
| That's what's so beautiful about, you know, a cow's got all these different pieces and they all need a little bit of different cooking style. | ||
| I mean, when you cook a ribeye, you don't cook it the same way as you cook a New York steak. | ||
| Maybe a ribeye's got, you know, if you think about a ribeye and a New York steak are coming right off the back strap. | ||
| And a cow, I mean, you know, from an anatomy perspective where it's coming from. | ||
| So it's coming from like that strip of your back and you've got, you know, if you feel your chest, you've got the ribs up tops and they wrap around to the back and that's where the ribeye is. | ||
| So like the New York steak is coming from below where there's no ribs attached, but it's really the same strip of meat, right? | ||
| So it's very, very similar, just that the ribeye has all that internal kind of like thicker pieces of fat in there. | ||
| So maybe cooking that reverse sear where you're slowly heating it up and then letting that fat melt. | ||
| Because you don't want a cold hunk of... | ||
| Like beef fat melts at a high temperature. | ||
| It's got a really waxy texture. | ||
| So if you eat like cold beef fat in your steak, it's not going to be great. | ||
| Whereas a New York steak... | ||
| I like it more on the rare side, and I wouldn't mind even a thick steak cooking it a little bit faster, having it maybe just be warm in the center. | ||
| So I think it really depends on the steak, man. | ||
| Do you tend to cook over fire, or do you sometimes cook a steak just on a cast iron, if it's a thinner steak? | ||
| So I grew up in New York City. | ||
| In the book, we talk a lot about cooking... | ||
| Under the broiler in your house. | ||
| I think it's like a lesser utilized piece of kitchen equipment. | ||
| And I grew up in New York City where you didn't really have an outdoor space. | ||
| You didn't have fire. | ||
| So moving out to Los Angeles, being able to cook over the fire, it's like an obsession. | ||
| It's like all I want to do because you didn't get that. | ||
| But you can definitely cook great steak in a frying pan for sure. | ||
| Classic French technique with you throw butter and herbs and garlic in there at the end and Maybe you do a pan roast where you cook it over the fire and you throw it in the oven. | ||
| That's a delicious way to cook a steak. | ||
| The fire adds just that extra... | ||
| Although I always find this funny. | ||
| When you grill or you barbecue... | ||
| It's like you don't really taste the smoke yourself. | ||
| And then the next day you go to eat the leftovers and it's like, holy shit, this thing smells like an ashtray. | ||
| It's amazing how much smoke is on there. | ||
| I feel like you get quickly desensitized to the smoke yourself. | ||
| Because you're just accustomed to smelling it while you're cooking it? | ||
| I mean, think about it. | ||
| Haven't you had that experience? | ||
| Like you cook barbecue or you cook some steak, you grill it, and then you eat it and it doesn't really taste smoky. | ||
| But then if you taste someone else that's making the same thing, you really get that taste. | ||
| I think that's a function of the olfactory senses, because your nose is meant to detect changes in smells. | ||
| That's why people... | ||
| You ever drive through Pennsylvania, the farm country, it smells like... | ||
| My parents used to live in Harrisburg. | ||
| When I used to go to visit them, I used to drive through farm country, and it just smells like fucking death. | ||
| It smells so bad, but the people that live there don't smell it at all, because your nose sort of detects changes in its smell more than it detects smells. | ||
| Yeah, the paper factory. | ||
| You're like, how could you ever live here? | ||
| Right, right, right. | ||
| I've never stayed long enough to get desensitized, but I hear. | ||
| Yeah, so maybe that's the same thing with cooking over the smoke. | ||
| I think you're probably right. | ||
| But I don't know. | ||
| I taste the difference. | ||
| And when I got really into it, once I got this Argentine-style grill and I started cooking over hardwood, I'm like, I mean, regular steaks are great. | ||
| But cooking a steak over fire, over just wood, there's something better. | ||
| Like, coal's great. | ||
| Like, charcoal, lump charcoal's great. | ||
| But next level's actual wood. | ||
| So I built, I don't know. | ||
| Over Christmas two years ago, I've always loved to weld. | ||
| I've been like a welder. | ||
| It's been fun for me. | ||
| I've seen your grills. | ||
| They're fucking top notch, man. | ||
| They're really dope. | ||
| Thank you. | ||
| I'm really, really proud. | ||
| It's one of the things I'm really proud of. | ||
| I hired a welding instructor because I was like, I'm really terrible at this. | ||
| I'm self-taught. | ||
| I hired a welding instructor. | ||
| I spent a whole day with him. | ||
| And then I ordered 3,000 pounds of steel. | ||
| I called this steel yard and the guy's like, oh, come pick it up, man. | ||
| What are you talking about? | ||
| He's like, what kind of truck you got? | ||
| I was just so shamed. | ||
| I was like, man, I got a Chevy truck. | ||
| What are you talking about? | ||
| I can throw it in the back. | ||
| And he's like, how many pounds is it rated for? | ||
| I was like, dude, this guy's killing me. | ||
| I was like, I'm supposed to know this. | ||
| So I looked up in the manual and I'm like, I can't put that steel on my truck. | ||
| Yeah, you can't even drag it. | ||
| No chance. | ||
| So they delivered it to my house, and they're like, you know, classic, like curbside only. | ||
| I was like, curbside only. | ||
| Yeah, well, they're fucking, it's so big, they can't be responsible for moving that thing around, right? | ||
| For $20, he was responsible. | ||
| I was like, yeah, I'll give you $20 to carry the shit inside. | ||
| Really? | ||
| Yes, 100%, $20. | ||
| That's it? | ||
| I might have given him, yeah, I gave him $20. | ||
| You made a good deal, Danny. | ||
|
unidentified
|
I helped, I helped. | |
| But yeah, that's the thing out here is offset smokers. | ||
| You know, Texas is famous for offset smokers and barbecue. | ||
| And that's the next thing I'm going to do. | ||
| I'm going to get an offset smoker and start grilling on the firebox and doing the reverse sear inside the... | ||
| So I came out here a day early. | ||
| Thank you. | ||
| You flew me out here. | ||
| It's really, really kind, generous. | ||
| My pleasure. | ||
| Excited to be out here. | ||
| I'd been out to Austin one time before. | ||
| And it's like the barbecue's just legendary. | ||
| It's pretty awesome. | ||
| And so the last time I was here, I stood in line at the barbecue. | ||
| And I never liked brisket in my life. | ||
| I'm a Jew from New York. | ||
| Brisket was like my aunt made brisket. | ||
|
unidentified
|
Just... | |
| I don't know if we're supposed to love the brisket, but it just wasn't that great. | ||
| I'm sorry. | ||
| She doesn't listen to you. | ||
| I hope so. | ||
| I hope not. | ||
|
unidentified
|
I doubt she does. | |
| Although you'd be surprised. | ||
| You'd be surprised. | ||
| A lot of people listen to you, so you just never know. | ||
| My aunt might be really angry at me right now. | ||
| And I bit into that brisket of the barbecue after two hours, and it was like a life-changing experience. | ||
| It was like fat held together by just a little bit of meat and I never had anything like that. | ||
| It was so good. | ||
| They know what the fuck they're doing out here and apparently the history of it is explained to me by my friend Adam Curry is that it was German settlers that came here like way back in the day and they were, you know, they smoked meat. | ||
| They smoked a lot of sausages and smoked a lot of meat. | ||
| You know how Italian food on the East Coast is very different than Italian food in Italy? | ||
| The German food in Texas became very different than the smoked meat that they would cook in Germany. | ||
| And they developed with all the spices and the sauces that they use out here and the rubs. | ||
| And they just developed this amazing method using those big old barrel smokers. | ||
| Wow. | ||
| I had no idea about that. | ||
| Yeah, that's the root of it all. | ||
| I actually ate at the Salt Lick this past weekend, which is out in Driftwood. | ||
| Yeah. | ||
| Have you been? | ||
| I mean, that grill is so cool. | ||
| It's amazing. | ||
| It's just so cool. | ||
| That place is amazing. | ||
| First of all, it's so big. | ||
| When you go there, you can't believe how many people are eating it. | ||
| Juggernaut. | ||
|
unidentified
|
It's huge. | |
| They're just making so much. | ||
| I mean, they're responsible for wiping out half the cattle. | ||
| There's a lot of cows out here, fortunately. | ||
| But the fucking barbecue is sensational. | ||
| Their burnt ends, oh my god, they're so good. | ||
| Everything was good. | ||
| They have bison ribs, too. | ||
| They were fantastic. | ||
| I was talking to my buddy who moved out of here, and he's telling me, you know, you gotta go here. | ||
| This is my favorite place. | ||
| And I'm a chef, so people get a little bit self-conscious when I prefer something they didn't like. | ||
| And I'm like, guys, you gotta understand, like... | ||
| The barbecue out here, it's all at like a 99%. | ||
| It's all so good. | ||
| It's the best barbecue in the world. | ||
| Better than anything else I've ever had. | ||
| This one just happens to be like 99.5%. | ||
| It's like a little bit better. | ||
| So I happen to prefer this one, but don't feel bad, man. | ||
| Yours is great too. | ||
| There's so many good spots out here. | ||
| You can't go wrong with La Barbecue, though. | ||
| They're amazing. | ||
| I had that years and years ago. | ||
| It was fantastic. | ||
| I had it yesterday again. | ||
| Oh, okay. | ||
| Double it up. | ||
| I went to Terry Black's, and I had a meal in the morning. | ||
| Because they open 30 minutes before everybody else. | ||
| They're a 24-hour operation. | ||
| I was in the smoke. | ||
|
unidentified
|
That's the other thing. | |
| You can go into their smokehouse and talk to them. | ||
| And the guy's like... | ||
| You know, it was like tweaking out. | ||
| He'll show you the briskets. | ||
| Yeah, he opened it up. | ||
|
unidentified
|
It was so cool. | |
| It was so cool. | ||
| And then I just bang, bang. | ||
| I went right over to what's called Wavens. | ||
| What's it called? | ||
| There are two that are the most popular right now. | ||
| It's called... | ||
| Franklin? | ||
| No, it's down the block from Franklin's. | ||
| It's such a cool vibe. | ||
| There's like a little truck outside, you know, drinking beers online. | ||
| Oh, okay. | ||
| Family picnicking. | ||
| You gotta help me out, bud. | ||
| I need help. | ||
|
unidentified
|
Starts with a W? Yeah, it starts with a W. It's got a great name. | |
| What Terry Blacks does better than anybody is beef ribs. | ||
| Their beef ribs are fucking insane. | ||
| And you pick up the bone and it just slides right off the beef rib. | ||
| I've never been to Franklin, you know, but I use his book. | ||
| That's the book. | ||
| Franklin's awesome too. | ||
| I've had his brisket. | ||
| It's insane. | ||
| So when I want to barbecue at home, I just follow the steps from the Franklin Barbecue book. | ||
| Aaron has a bunch of good videos online, too. | ||
| He's got some YouTube tutorials. | ||
| He shows how to tend to an offset grill and the whole deal. | ||
| His rib recipe, like all those recipes, there are very few cookbooks like this, like where if you follow a recipe, you get the result like you would get at the restaurant, you know? | ||
| And it's not an easy recipe, though. | ||
| It's like, you know, wake up at four in the morning. | ||
| Right. | ||
|
unidentified
|
Yeah. | |
| All right. | ||
| I mean, it's a 12-hour cook at least, right? | ||
| So I didn't do an offset. | ||
| I did the firebox below. | ||
| And I did that because... | ||
| You know, first of all, I spent like a month and a half designing this grill. | ||
| I mean, obsessing online. | ||
| Can we see? | ||
| Do you have images for Jamie? | ||
| I sent you like videos and pictures of this thing. | ||
| Did you get it, Jamie? | ||
| Or did I get it? | ||
| I think I got it. | ||
| I'll forward this to you. | ||
| I can forward it to you as well. | ||
| I'll do it because I got it right here. | ||
| Give me one second. | ||
|
unidentified
|
But go ahead. | |
| So basically, like, you know, I obsessed over, there are these amazing bread baking ovens in India that the way that they funnel the smoke from below allows them to be extremely, extremely even, you know? | ||
| And I just, I don't know, I dorked out on it. | ||
| It's like, you know, I get very excited about something, I want to make the best of it. | ||
| You're making it one time, it's 3,000 pounds, so you're not making it again. | ||
| And I ultimately screwed up, like we all do. | ||
| But... | ||
| But I ended up saying, you know, I want to have something that's a little more versatile than just a grill that I can only do one type of barbecue on. | ||
| So I put the fired below with the idea that I can get it raging hot. | ||
| I mean, I can get this thing up to like 800 degrees and I can do classic pizza or I can do bread baking. | ||
| And it's got stones that I can slide in and out of it. | ||
| So it's a little bit more versatile. | ||
| Getting the heat to be consistent when the fire's below is a challenge, but you can do it. | ||
| Pretty, you know, you can do it. | ||
| You can get around that. | ||
| What is the benefit of doing that versus an offset? | ||
| Just because you can then... | ||
| So I love to... | ||
| This is my latest kind of like obsession with this thing is I like to get a fire going, cook on the grill right above the fire, and then close the door. | ||
| So it's like a hybrid... | ||
| Smoke roast like a hotter like barbecue like you're barbecuing at whatever it is, you know a hundred and instead of like a 275 your barbecue barbecue like 550 for grilled steak because you get that intense smoke flavor But you also get a more even like oven heat around the whole thing that that for me is really special And so, have you experimented with offsets and done it this way, and you just decided that... | ||
| I've definitely smoked meat on an offset. | ||
| You got me real excited. | ||
| I also drank a coffee before this. | ||
| I'm like, I want to talk all about this. | ||
| There's more coffee right here if you want some. | ||
| Oh, and thank you very much for this whiskey. | ||
| It looks awesome. | ||
| This is apple brandy from America's oldest distillery. | ||
|
unidentified
|
Oh, wow. | |
| In New Jersey. | ||
| America's oldest distillery is in New Jersey? | ||
|
unidentified
|
How's that? | |
| So this is this thing that I'm like, I don't have anything to do with these guys. | ||
| I don't know them. | ||
| I just happen to like Apple. | ||
| I left the price on the top. | ||
| I don't think it's true. | ||
| I think Buffalo Trace is the oldest. | ||
| Buffalo Trace was around before America. | ||
|
unidentified
|
They're from 1773. Okay, so you're probably right. | |
| This might be the oldest distillery in New Jersey. | ||
| Yeah, that makes more sense. | ||
| But I was born in New Jersey. | ||
| I was too. | ||
| Where were you born? | ||
| Newark. | ||
| Newark, New Jersey. | ||
|
unidentified
|
Yeah. | |
| Wow. | ||
| What a lovely town now. | ||
| It's a mess. | ||
| So that's how you got tough. | ||
| You had to get tough. | ||
| No, I got out when I was really young. | ||
| I moved out when I was seven, but I moved back when I was 24. Wow. | ||
| Yeah, I moved back for about six months because my grandparents stayed there. | ||
| One of the best, one of the greatest pizzerias in America in Newark right now. | ||
| Oh, Newark has some amazing Italian food. | ||
| Back in the day, especially, they had incredible bread. | ||
| Like these bakeries where my grandparents would go walk down the street and buy bread. | ||
| Wow. | ||
| It was a big Italian neighborhood. | ||
| So this is apple brandy, which is apple jack. | ||
| So in France, they call it calvados, right? | ||
| They make brandy out of apples. | ||
| It's very delicious. | ||
| It tastes like reminiscent of the apples. | ||
| You can taste it, but it's great. | ||
| Should we have a little touch? | ||
| Yeah, let's have a taste. | ||
| Although I talked to a buddy of mine that was on your show. | ||
| Who's that? | ||
| Tiller Russell. | ||
| Oh, okay. | ||
| Incredible director. | ||
| And I was like, hey man, you gotta give me some advice. | ||
| What can I do? | ||
| He's like, just stay away from the bows. | ||
| He didn't get littered up. | ||
| He's like, stay away from the booze and whatever you do. | ||
| He's like, the CBD isn't just CBD. It is. | ||
| That's not true. | ||
| Taylor's lying. | ||
| He's like, yo. | ||
| He's like, just... | ||
| It smells great. | ||
| He's like, you'll lose sight of... | ||
| Nah, you'll be fine, dude. | ||
| You're a goddamn professional. | ||
| I'm a chef, man. | ||
| I've been drinking since... | ||
| Yeah, that's the thing about chefs, right? | ||
| Cheers, sir. | ||
| Thanks. | ||
| The thing about chefs is they fucking party hard. | ||
| It's sometimes a little scary. | ||
| I didn't know that until I met Bourdain. | ||
| Oh. | ||
| What's up, Jamie? | ||
| I was looking up the history, Joe. | ||
| It's America's oldest distiller. | ||
| What is the year? | ||
| It says 300 years. | ||
| What? | ||
| 1698. Jesus Christ. | ||
| So it is older. | ||
| Wow. | ||
| It's older by almost 100 fucking years. | ||
| That's insane. | ||
|
unidentified
|
Yeah. | |
| Wow, that's wild. | ||
| I just didn't want to disagree because I didn't actually know. | ||
| Buffalo Trace is the oldest whiskey distillery? | ||
| Like, what is this? | ||
| What is this? | ||
| This is brandy, right? | ||
| Yeah, it's an apple brandy. | ||
| Is there a difference? | ||
| Yeah, well, whiskey is made from, you know, grain, and apple brandy is made from fruit. | ||
| That's interesting. | ||
| Huh. | ||
| Wow. | ||
| I just, I feel like it doesn't get its due. | ||
| I don't know anything about these guys. | ||
| Like, I'm worried. | ||
| I was like, man, I'm going to go on this show. | ||
| I'm going to like say, and then it's going to turn out these guys have some like sordid pass and we get all kinds of trouble. | ||
| All I'm saying is, I think it's delicious. | ||
| I think that apple brandy is really delicious and it's inexpensive. | ||
| Like the bourbons these days. | ||
| Are so great, but they're pricey as hell, man. | ||
| Really old stuff is, for sure. | ||
| And this stuff is like... | ||
| This is their fanciest one. | ||
| It's seven and a half years aged. | ||
|
unidentified
|
It's really good. | |
| It's like 40 bucks, man. | ||
| It's fucking really good. | ||
|
unidentified
|
It's cheap. | |
| Just the distinction from Buffalo Trace, just for clarity. | ||
| Oh, this continually operating distillery. | ||
| Oh, so that place must have closed down and then reopened. | ||
| Yeah, that whole... | ||
| They took a day off. | ||
| Well, maybe in the 30s, the 20s. | ||
| It was Josephus Daniels that started that whole prohibition thing. | ||
| You know, Buffalo Trace had an exemption during the whole prohibition. | ||
| They operated and made whiskey for medicinal purposes. | ||
| I heard you made a... | ||
| Is that your... | ||
| Yes. | ||
| Buffalo Trace and I worked together with Fight for the Forgotten, and they developed a special blend that's just for me. | ||
| They gave me a bunch of things to try, and I chose one, and that's the one that they... | ||
| They bottled up, so we have a giant jug of it over there. | ||
| I just, you know, Buffalo Chase is one of my favorites. | ||
| They're awesome. | ||
| And it's also fairly priced, which is, for me, it's important. | ||
| It's like, yo, man, a $1,000 bottle of whiskey, who am I? The people that are behind it, too, they're rock solid. | ||
| They're rock solid folks. | ||
| But I've been fortunate enough to get a lot of, like... | ||
| Got to go to France and make wine or go here and make this. | ||
| And it's very funny to be like, oh, and you're going to make this. | ||
| I'm like, well, this is a paint by numbers. | ||
| I'm not making this. | ||
| I'm not making this whiskey. | ||
|
unidentified
|
Let's be honest. | |
| Making whiskey and making wine. | ||
| I mean, the people that wind up doing that, that is a fucking labor of love. | ||
| I mean, because the amount of time and effort involved. | ||
| First of all, like here, like, for example, this brandy, this is seven and a half years old. | ||
| Yeah. | ||
| So this has to sit in a cask for seven and a half years before they bottle it. | ||
| I mean, that's a great business model. | ||
| You're like, oh, I got this great idea. | ||
| I just need 100 grand in cash. | ||
| And I'll see you in a decade. | ||
| In like 10 years, if it comes out right. | ||
| That's a Buffalo Trace thing, too. | ||
| Those are all eight years old. | ||
| But that's why all these young distilleries are starting with gin. | ||
| Because they're like, you know, we can put out our gin right away. | ||
| That'll hit our P&L and we can start some cash flow while we're waiting for the stuff that needs to age. | ||
| Or tequila or vodka, right? | ||
| Those are things that don't necessarily have to be aged. | ||
| Does tequila have to be aged? | ||
| Tequila doesn't. | ||
| And vodka, a lot of those guys are just like buying medical grade, you know, ethanol and putting a label on there, you know? | ||
| And it's great. | ||
| They really are. | ||
| It's really phenomenal. | ||
| You can do that. | ||
| You know what I heard? | ||
| You would be so rich. | ||
| Oh, you already are. | ||
| But if you weren't already rich, we could do that together. | ||
| I'll get the booze. | ||
| You put your label on there. | ||
| Well, as long as it would, it would have to be good, and I'm not much, well, I actually do like vodka martinis, but I like them extra dirty, so what I'm having is like a lot of olive juice and liquor. | ||
| I love those. | ||
| I feel like I'm fucking James Bond when I drank them, you know what I'm saying? | ||
| When you start liking gin is when you gotta worry about yourself. | ||
| Why? | ||
| Because it's like, if you like the flavor of gin, there's alcoholism at your, like, maybe just barely holding that thing. | ||
| I don't know if I've ever had gin. | ||
| You've had gin. | ||
| You've had a gin and tonic. | ||
| You've had a tank and tonic in your day. | ||
| Come on, you've been at that bar. | ||
| I have had a gin and tonic. | ||
| Yes, I have. | ||
| But I don't know if ever... | ||
| I could not, like, tell you what gin tastes like. | ||
| Like, if you give me a glass of vodka, I know what vodka... | ||
| Whiskey, obviously. | ||
| I'm a big whiskey drinker. | ||
| Gin tastes like juniper berries, right? | ||
| Juniper berries, isn't it? | ||
| Juniper berries, yeah. | ||
| Juniper is the thing that fucks everybody up in Austin. | ||
| Really? | ||
| Yeah, that's the allergy that everybody has. | ||
| They call cedar fever. | ||
| It's actually juniper that they're allergic to. | ||
| I don't know if it's in the cedar family or what the deal is, but that's what everybody tweaks about. | ||
| I love the way I said that. | ||
| I was like, oh, of course. | ||
| It tastes like juniper. | ||
| You're like, oh, yeah. | ||
|
unidentified
|
Yeah. | |
| Because I know a juniper. | ||
| I'm constantly tasting juniper. | ||
| That's the only reason why I know about junipers is because everybody frees. | ||
| I don't get allergies to the shit out here, but some people fucking, like my wife gets it, and some people get it bad out here. | ||
| It's weird, this town. | ||
| I was getting, you know, so I had like adult onset allergies and they got worse and worse and worse. | ||
| So I started getting shots. | ||
| And it's amazing. | ||
| It's fixed me. | ||
|
unidentified
|
Really? | |
| I went to an allergist in LA. What were you getting allergies for? | ||
| You know, it started out with like hay fever-y normally stuff. | ||
| And then it moved into stone fruit. | ||
| I was eating cherries. | ||
| I may or may not have been... | ||
| I may or may not have been smoking marijuana at the time. | ||
| And I was eating these cherries and my mouth started to tingle and I was like, I don't know what I did. | ||
| I had to pull... | ||
| I was like, this is not healthy. | ||
| You call them stone fruit? | ||
| Stone fruit, like anything with a stone pit, like it starts with cherries early in the season, then like, you know, peaches and plums have that hard rock hard pit. | ||
| Would an avocado count as that too? | ||
| Because it's kind of a fruit. | ||
| Man, you're so far ahead of me. | ||
| I have no idea. | ||
| It's a fruit, but I don't know if that's traditionally a stone fruit. | ||
| I don't think so. | ||
| I've been on this wacky diet since January where mostly what I eat is meat. | ||
| I just eat meat and fruit. | ||
| I don't eat any bread. | ||
| I don't eat any pasta. | ||
| And I've only like cheated a couple of times. | ||
| I had like a bowl of ramen once and I had a cheeseburger with a bun on it. | ||
| Is that... | ||
| I mean, what was the goal? | ||
| Well, the goal is, for me, I don't know what it is about eating pasta and bread. | ||
| First of all, I fucking love it. | ||
| I love pizza, I love a meatball sub, I love pasta, but I bloat. | ||
| My fucking gut gets fat. | ||
| It grows. | ||
| I gain weight. | ||
| And it doesn't matter how hard I train. | ||
| You look like an Eastern European man. | ||
| I look like me. | ||
| Yeah, I look like me. | ||
| But it all goes to my gut. | ||
| But when I stop eating like that, it goes... | ||
| Yeah, it's called a beer belly. | ||
| Yeah. | ||
| But I feel better. | ||
| My joints feel better when I eat like this. | ||
| I have more energy. | ||
| My brother's been trying to get me to go gluten-free because he's the same thing. | ||
| Bro, you don't want a fucking pizzeria. | ||
| I know. | ||
| It's not happening. | ||
| Although we do make a great gluten-free pizza, I got to tell you. | ||
|
unidentified
|
I'm really proud of it. | |
| What do you use for the... | ||
| So my buddy, Vincent Rotolo, has got this pizzeria called Good Pie in Vegas. | ||
| And he won the... | ||
| I've heard of that place. | ||
| ...the world championship for pizza. | ||
| It's like a pizza... | ||
| People get really into it. | ||
| Really? | ||
| Where is Good Pie? | ||
| Where is it located? | ||
| It's... | ||
| Man, this is like that opportunity. | ||
| He's going to be... | ||
| Well, we'll find out. | ||
| You've got to find out where it is. | ||
| It's probably in one of the casinos? | ||
| There's actually a great barbecue place right across the street. | ||
| One of the best barbecue places outside of Texas. | ||
| What's that? | ||
| It's a standalone. | ||
| I think it's downtown. | ||
| Oh, okay. | ||
| Oh, the whole downtown area? | ||
| Yeah, that new, like, strip that's just being real popularized. | ||
| It's cool. | ||
| There it is. | ||
| Good pie. | ||
| Good pie. | ||
| Pizza. | ||
| Oh, that's a nice area. | ||
| That's a fun area of Vegas. | ||
| That's like a neighborhood. | ||
| It's such a cool... | ||
| I've been about to Vegas hanging out with him because he really helped me with this pizzeria. | ||
| And I've been going out there and I don't even go to the strip. | ||
| I don't even go to the casinos. | ||
| I'm like, I want to visit. | ||
|
unidentified
|
It's cool. | |
| I fucking love a great pizza. | ||
| I really do. | ||
| But he won with his gluten-free. | ||
| That was his thing. | ||
| No shit. | ||
| So he won this amazing Italian pizza competition with his gluten-free pizza and... | ||
| So he won the overall with the gluten-free, or did he win the gluten-free? | ||
| I feel like there's somebody out there that should Google this. | ||
| I don't know. | ||
| Yeah, because I have a hard time believing that gluten-free beat the regular nasty-for-you pizza. | ||
| But he helped me out with my recipe, and now I'm, you know, so I stole his recipe. | ||
| Well, that's nice of him. | ||
| Very nice of him. | ||
| And so your place has been open for six months. | ||
| How long have you been making pizza for? | ||
| Were you making it before then? | ||
| I've worked in restaurants and been the chef of restaurants that have pizza programs. | ||
| So I've definitely been like pizza adjacent. | ||
| But the thing about it is, until you live and die day in and day out and do it, and it's your responsibility to build it, you don't really... | ||
| So this was like, I want to learn how to make pizza. | ||
| About four years, three years ago, I went out to Vegas and I started asking Vincent questions. | ||
| I've got like four friends all named Vincent that are pizza analysts. | ||
| All of them are named Vincent. | ||
| I got an uncle named Vincent. | ||
|
unidentified
|
Don't worry about it. | |
| Yeah, he probably makes pizza too. | ||
| I grew up on 83rd Street and first and right across the street was Gino's Pizza and the guy that worked there, Vincent. | ||
| And I asked Vincent and I kept on asking these questions and he was like, yo man, you gotta talk to this guy John Arena. | ||
| This guy is the, like, he's the Pizza Yoda. | ||
| And any time I would start asking people, like, questions that got into, like, the science of pizza and really you needed to know, always pointed back, you gotta talk to this guy, John Arena. | ||
| So, Vincent hooked me up, and he takes you on as an apprentice, like... | ||
| He wants to make sure you're going to respect the craft before he starts talking to you. | ||
| Because so many chefs are like, disrespect what goes into making pizza great. | ||
|
unidentified
|
Really? | |
| Why do you think that is? | ||
| I think because we don't necessarily appreciate how difficult it is, the science and the art and the craft that goes into it. | ||
| And we think like, oh man, I make a great chicken. | ||
| I can make a great this. | ||
| I'm a chef. | ||
| I can do that. | ||
| No problem. | ||
| That's just pizza. | ||
| And then you start making pizza and you realize like, no, it's not just pizza. | ||
| If you want to make great pizza, it's a specialty. | ||
| You have to be a great baker. | ||
| And then it just really, really deserves a lot of respect. | ||
| I would just say that it would be, I was going to say that rather, that would be akin to baking or being a great pastry chef or something like that. | ||
| So, I mean, this guy, John Arena, he's the guy that can explain and knows the history of it. | ||
| But, you know, the baker was, the brewmaster was, the pizzaiola in the town when, you know, before that, those were separate jobs. | ||
| Like, it is very much being a baker and... | ||
| And that's a whole amazing art form. | ||
| And there's incredible advances happening in the world of baking now. | ||
| Even though it's like one of the oldest things. | ||
| People have been baking bread for thousands and thousands of years. | ||
| In the last 20 years, people have changed the whole game. | ||
| It's amazing what's going on. | ||
| Well, it's just, cooking is so exciting. | ||
| Now I think what's going on is, you know, you have this incredible history of cooking, right? | ||
| But now what you have is a lot of people sharing stuff online. | ||
| And I follow probably 30 or 40 cooks and chefs online and, you know, there's a bunch of pages that have like these very quickly edited, almost like a one-minute cooking show of how to put together a great meal or a great dish. | ||
| It's exciting and I think it's because of the cooking shows on television and the cooking shows on the internet and all these small little shows that are on TikTok and for me it's Instagram that I watch. | ||
| It's really exciting because it's making people enthusiastic about cooking and I think it's introducing the option of becoming a cook, becoming a chef to a lot of people out there. | ||
| I feel like today more people want to cook than ever before. | ||
| And fewer people know how to cook than ever before. | ||
|
unidentified
|
Really? | |
| In the 50s, folks stopped cooking. | ||
| Between microwave cooking and more and more people entering the workforce, less time. | ||
| Advertising really made it feel like you should be guilty for taking time to cook and you should really just microwave your dinner. | ||
| Fast food restaurants came into the equation and people started trading home cooked meals for ordering in and going out. | ||
| And so, you know, cooking is handed down from generation to generation. | ||
| It's a hands-on learning experience. | ||
| And so if your parents or the folks that you would learn from don't know how to cook... | ||
| You're not going to learn how to cook. | ||
| And so when that stopped in the 1950s, you know, really after World War II, we lost kind of three generations of institutional knowledge. | ||
| And when you lose that knowledge, there's no one to teach you how to cook. | ||
| And then all of a sudden the internet comes around. | ||
| It's like, oh, here's a new opportunity to spread the, you know, communicate these techniques and this learning. | ||
| And so more people are now interested in And they're starting to learn. | ||
| They're looking for resources. | ||
| It's cool. | ||
| That was, I mean, like, that was the whole idea of this cookbook was like, there's so much bullshit out there. | ||
| So many people want to make their jobs seem interesting and overcomplicate stuff. | ||
| And so many people are intimidated because you start learning how to cook and it's like... | ||
| If it's not great, it's garbage. | ||
| If you really break it down, though, it's pretty straightforward and simple. | ||
| You learn a few techniques and it goes so far. | ||
| You give yourself the greatest gift and your family the greatest gift you can ever give. | ||
| Through the pandemic, I felt bad. | ||
| I felt bad. | ||
| My buddy Daniel Sharp was moving. | ||
| He got stuck with me. | ||
| He was on a three-month Asia vacation. | ||
| And he was like, can I just like crash with you for a couple weeks? | ||
| And I was like, his itinerary just got shut down. | ||
| So he got stuck with me. | ||
| He's a chef. | ||
| He's one of my best friends. | ||
| And we were just eating it up. | ||
| Like, I mean, out doing, we would go to the supermarket. | ||
| We'd be like, yo, you can only go to the supermarket once, once a week, you know, once every two weeks, we're going to get enough food. | ||
|
unidentified
|
And like three days later, we're like, all right, we ate all that. | |
| Let's start again. | ||
| I mean, we were just cooking amazing, amazing meals. | ||
| And then everybody's angry at us. | ||
| They're like, yo, man, we're eating like the last box of macaroni and cheese that we got. | ||
| I'm like, I'm so sorry, guys. | ||
| I'm eating like... | ||
| Were they angry because you were showing it to them? | ||
| Oh yeah, my Instagram was like, look at these lobsters that we just did fried Chinese lobster with black bean sauce. | ||
| It's incredible. | ||
| And I was writing this, so the cookbook was a pandemic project where it was like, so I was testing out the recipes and writing the recipes for the book. | ||
| So it was like we had to cook, you know, the whole time. | ||
| It was really fun. | ||
| It was a fun time. | ||
| I mean, it was a... | ||
| I don't want to say that. | ||
| It was a difficult time for a lot of people. | ||
| I ate well. | ||
| Do you think that people starting out, like if you've really never had any experience cooking, do you think that a culinary school or some sort of a class is the way to go? | ||
| Or do you think you should just start simply and slow from a book or an online tutorial? | ||
| I was talking to my buddy Kyle. | ||
| Kyle... | ||
| Oh, man. | ||
| So Kyle came down here with me. | ||
| I was like, yeah, I'm going to Austin. | ||
| I'm going to be there a day early. | ||
| I'm going to be eating barbecue. | ||
| You should come down here and let's have some fun. | ||
| And he came down. | ||
| He's got a couple of restaurants up in San Francisco, Bay Area. | ||
| He's an amazing chef. | ||
| He's a great travel buddy. | ||
| And just yesterday, I was like, yo, man, talk to me about culinary school. | ||
| What do you think? | ||
| What's our opinion about that? | ||
| Because I went to culinary school. | ||
| I dropped out. | ||
| I didn't make it through. | ||
| He went to culinary school. | ||
| If you want to be a chef, I don't think culinary school is necessarily the best route. | ||
| If you want to be a chef of an independent restaurant. | ||
| If you want to be a home cook, there's a lot to learn quickly from culinary school. | ||
| I think that's good. | ||
| As a non-matriculated kind of class by class, that's a great opportunity. | ||
| Taking some cooking classes as a home cook, you learn a lot. | ||
| If you want to be a chef, it's a hands-on experience in the restaurant that's going to get you there. | ||
| But I think there's definitely a use for taking cooking classes as a home cook. | ||
| You're not the only one who's told me this. | ||
| That sentiment has been echoed by a lot of great chefs that I've talked to, said the same thing. | ||
| My problem is also, though, you know, there are a lot of culinary jobs out there. | ||
| And think about all the hotels and all the cruise ships and all the corporate cafeterias. | ||
| There are so many culinary jobs out there. | ||
| And if that's a goal, if you want to work in one of those jobs, then culinary school can be a great road to give you the needed, you know... | ||
| That can be a great route to get one of those jobs. | ||
| If you want to have a standalone restaurant, maybe something more avant-garde, maybe something where you're a little more creative, then culinary school might not get you there. | ||
| And it can put you at a disadvantage because you get... | ||
| I was very lucky. | ||
| I got a full scholarship. | ||
| The James Beard Foundation gave me a full scholarship to go to culinary school. | ||
| And so it worked out for me. | ||
| But for so many folks, you go to culinary school, you come out with big debt. | ||
| And then you can't afford to take a job at a restaurant that's paying minimum wage because you need to pay back that loan. | ||
| So if you get a job at a restaurant, the restaurant will essentially give you a task and then if you show effort and show that you have work ethic and show that you're really interested, they'll slowly train you to learn new techniques and cook things? | ||
| I guess... | ||
| And this gets into a whole other issue that's going on right now with the labor laws and how they've really kind of changed the way that people in restaurants learn how to cook and cooks come up in the business. | ||
| So I kind of came up as the last of the world where the apprentice system was still kind of a piece of the puzzle, if that makes sense. | ||
| So I went and worked at Le Bernardin, super fancy French restaurant. | ||
| I was like, You know, 15 years old, 14 years old. | ||
| And, you know, his chef was like, I can't pay you. | ||
| You know, you're not legal to work, but you can come and work for free. | ||
| So did you always know that you wanted to be a chef? | ||
| I loved to cook. | ||
| When did you start? | ||
| I started when I was very young. | ||
| I had pictures of cooking with my mom. | ||
| Very, very young. | ||
| And she kind of supported me in that. | ||
| So we had making pasta in the kitchen and hanging the noodles off the back of chairs. | ||
| She was very, very supportive of my interest. | ||
| When I was 13 years old, I got a job delivering pizza at a pizzeria across the street. | ||
| Gino's Pizza. | ||
| Vincent. | ||
| How'd you deliver them? | ||
| On a bike? | ||
| Walking. | ||
| And I had a harmonica. | ||
| I would play the harmonica. | ||
| I thought I was the coolest kid in my life. | ||
| It was not cool. | ||
| Meanwhile, my partner, Michael, who I ended up opening a restaurant with, Michael's, you know, we should talk about him, too. | ||
| This guy's a very cool guy, very inspirational. | ||
| He was a cool kid. | ||
| He was delivering on rollerblades, making twice the tips, quick. | ||
| He's getting around, you know? | ||
| But delivering pizzas, and then I was working at this Mexican restaurant, San Melita's. | ||
| I was delivering Mexican food, and I was like, man, these guys in the kitchen are so cool. | ||
| Like, got tattoos, and the fire, and like, everybody says, yes, chef, and... | ||
| I was really attracted to the kitchen, and I started spending time in the kitchen. | ||
| I was working at this vegan restaurant. | ||
| Mike was delivering vegan food and other things on his rollerblades. | ||
| He was like 14 years old. | ||
| Selling weed. | ||
| Green machine. | ||
| Selling weed. | ||
| Son of a bitch. | ||
| You just order your... | ||
| Your vegan seven layer dip and you get a bag of... | ||
| At the time it was like, I don't know, it was like the first time that they had chronic. | ||
| They called it chronic. | ||
| It's like fresh and green. | ||
| And I was in love with this girl. | ||
| She was amazing. | ||
| My best friend at the time. | ||
| And her father was the maitre d' of this fancy French restaurant. | ||
| He came in and I was working in the kitchen because whenever I wasn't delivering, I was in the kitchen. | ||
| I loved it. | ||
| You know, I was like learning everything I could. | ||
| And the chef had just cut herself, you know, like just cut herself. | ||
| And she had to leave and they were like, we got to close the restaurant. | ||
| And I was like, oh, there's like two more dishes to go out. | ||
| And he came in, he was like, I was the only guy in the kitchen. | ||
| He was like, busy, restaurant's full. | ||
| He's like, 14-year-old kid, friend of his daughter's. | ||
| He's like, you know, you're the chef here? | ||
| And I'm like, yeah, like, absolutely. | ||
| He's like, you should come. | ||
| I work at this fancy French restaurant. | ||
| You should meet the chef. | ||
| And he got me an interview and I went and worked there. | ||
| So like 15, 14 years old, I go to this fancy French restaurant. | ||
| I had no idea. | ||
| After school. | ||
| And the chef meets me and he's like, he's late. | ||
| He's like, you're lucky because I was taking a haircut. | ||
| Because otherwise, you would be fired already. | ||
| I was like, oh my god, I have no idea what's going on. | ||
| And he's like, but you can come and you can watch. | ||
| Like, you can't touch anything. | ||
| You can watch after school on Wednesdays. | ||
| You come, and on weekends. | ||
| I started working there, and it was fun, man. | ||
| It was super cool. | ||
| What kind of tasks did they have you do initially? | ||
| The first job was I got to bring the fish from the refrigerator to the guy that was going to cook the fish. | ||
| Like, I could carry it across the kitchen. | ||
| And then I got to clean calamari. | ||
| My dad called me the calamari kid. | ||
| He was like... | ||
| He had a whole song for me. | ||
| I was like the squid kid. | ||
| I remember one time I went in and I was like... | ||
| The chef was like, you know... | ||
| The calamari, some of it has gone bad. | ||
| I need you to smell every piece. | ||
| And I walked in and he's like... | ||
| I was like, Chef, I smelled every piece of calamari. | ||
| He's like, I know. | ||
| Look in the mirror. | ||
| And I was like, my nose is all black from the squid. | ||
| I was like, oh, man. | ||
| And then he had me clean lobsters. | ||
| It was the first time I ever cried. | ||
| You know, you got to rip these things apart. | ||
| It's so barbaric. | ||
| And I was like, I'm not doing that. | ||
| I start crying. | ||
| He's like, you can rip them apart or you can be fired. | ||
| I was like, oh, my God. | ||
| I was fucking... | ||
| And you weren't even making any money. | ||
|
unidentified
|
No, I was like 14 years old crying over these lobsters, like apologizing to everyone. | |
| Actually, there was a guy, Manuel, he set one free. | ||
| He took a lobster. | ||
| He was like, I'm going to set... | ||
| He threw in the ocean? | ||
| I think he put it in the East River. | ||
| We were a little drunk. | ||
| It was brackish. | ||
| You might have made it to the ocean. | ||
| And then I got to open oysters. | ||
| I was the oyster guy for a long time. | ||
| And then eventually I made it up to a hot app station, which was like, you know, it was like a big deal. | ||
| But I had a bad attitude, man. | ||
| I had a bad attitude. | ||
| I met this guy, Roy Choi. | ||
| Roy Choi is an amazing chef from L.A. He's a legendary character now, but he's still a dear friend. | ||
| He was on the station with me, and he describes it. | ||
| He's just like this little kid. | ||
| You know, I came in from culinary school. | ||
| I just wanted to learn. | ||
| And this kid was just such an asshole. | ||
| I was just like, you're an idiot. | ||
| You have no idea what you're doing. | ||
| Like, stand there. | ||
| Don't touch anything. | ||
| Watch. | ||
| Don't talk. | ||
| That's how you talk to him? | ||
| Yeah, I was just like... | ||
| How old were you? | ||
| Like, 15 years old. | ||
| This guy, like, punched in the face. | ||
| I got punched in the face a few times. | ||
| Did you? | ||
| A few times. | ||
| I laugh because, you know, I wrestle. | ||
| And I don't wrestle. | ||
| I wrestle. | ||
| You do jiu-jitsu? | ||
| I do jiu-jitsu. | ||
| Well, you're a black belt under Henzo. | ||
| I'm a black belt under Henzo and I laugh because, you know, everybody's got like the one story, the one time that recently they got into some fight and like, I've been in like 20 fights and I've never won a fight in my life. | ||
| I just got beat up every time. | ||
|
unidentified
|
Really? | |
| Because I was always a scrawny kid and I would always get, you know, I haven't been in a fight in like 20 years. | ||
| Is that why you started training? | ||
| I started training because I got to San Francisco and I was scared. | ||
| And I had a chip on my shoulder. | ||
| I recognized it. | ||
| I was like 20 years old, 21 years old. | ||
| I was starting to work in kitchens in San Francisco. | ||
| And I was like, man, I'm supposed to be from New York. | ||
| I'm supposed to be tough. | ||
| And these guys are like, I'm scared. | ||
| It's not fair. | ||
| What were you scared of? | ||
| You know, you walking home, I was living in the Tenderloin, and I was like, I'm going to get mugged. | ||
| Tenderloin's rough. | ||
| It's a rough neighborhood. | ||
| Have you been there lately? | ||
| Is it nice? | ||
| You might step in human shit on the way home. | ||
| Yeah, well, have you been to my neighborhood? | ||
| Stop by my house. | ||
| And, yeah, man, I just needed that. | ||
| I went to Half Gracie Jiu-Jitsu. | ||
| Oh, that's a great place to go. | ||
| This guy, Kurt, was like, I was like, you know, I'm scared. | ||
| I really want some confidence, but I don't want to have to do any... | ||
| Kurt Oseander. | ||
| Yeah. | ||
| Crazy character. | ||
| Oh, he's a wild dude. | ||
| Amazing character. | ||
| I learned... | ||
| I mean, so basically... | ||
| Is he okay? | ||
| Didn't he just have some serious health problems? | ||
| He and... | ||
| I don't... | ||
| I have not kept up since he and Hal had their little issues, so I'm not really sure what's going on there at all. | ||
| I follow him on Instagram, and he was hospitalized for something. | ||
| Yeah, I'm not sure. | ||
| He definitely pushes really, really hard in his life. | ||
| He's not a young man, he pushed really hard. | ||
| He was like, every now and then you're like, there's somebody that you vote most, you least want to get in a fight with that guy. | ||
| I'm like, Kurt would just eat my heart out. | ||
| It doesn't matter how good you are, how much better you are, I'm like, that guy's going to beat me up, because he's going to raise the level of violence, he's going to eat my heart, I'm scared. | ||
| And he's going to have a smile on his face. | ||
| He's a scary guy. | ||
| And an amazing, wonderful character. | ||
| So I went in there and he put me together with this girl that had been training for like two years and he was like, you know, give it a try, see what you think. | ||
| And like 30 seconds later I was like twisted over, you know, yelling uncle. | ||
| And I was like, he's like, yeah, she's been training for two years. | ||
| I was like, if I'm here for two years, am I going to be that good? | ||
| He's like, yeah. | ||
| Like if you give it two years and you invest that time, you'll be able to feel more confident. | ||
| Like you can, you know, not worry about getting beat up. | ||
| And I did. | ||
| And I really fell in love with it. | ||
| And two years later, she's like... | ||
| I mean, she... | ||
| I think she subsequently transitioned, but is like a world champion. | ||
| So I was never going to be as good as her. | ||
| He was lying to me. | ||
| She was really great. | ||
| But what a great experience. | ||
| Subsequently transitioned? | ||
| Yeah, I think she's a man now. | ||
| Oh! | ||
| Really transitioned? | ||
| Yeah, she transitioned. | ||
| But she could kick my ass as a girl, and she could still kick my ass as a guy. | ||
| So either way, she's badass. | ||
| Tough. | ||
| You meet a lot of those characters in jujitsu, like people that you would see on the street and think nothing of. | ||
| There's a guy named Jeff Noodles at Hanzo Gracie in New York, and he's like, he's just such a nice guy, and he's not a big man at all, and he would just kill you. | ||
| He would just kill anybody. | ||
| There's a lot of those guys out there. | ||
| It's interesting. | ||
| I call them nerd assassins. | ||
| I mean, I kind of feel a little bit like that guy because I'm definitely not a, you know, I'm not an intimidating person. | ||
| Right. | ||
| Especially now that I'm like 20 pounds, pizza, overweight. | ||
| Yeah, you were telling me over the last how long? | ||
| Six months? | ||
| Six months. | ||
| Since you opened up the pizza place? | ||
| I went from 182 to, maybe I'm a little less than, I went from 182 to like, I'm like 197 now, so 15 pounds. | ||
| That's what I'm saying about pizza, man. | ||
| That's why I don't fuck with bread anymore. | ||
| Well, I mean, I'm like seven days a week on pizza. | ||
| That's crazy. | ||
| This is not a casual... | ||
| Yeah, you gotta abstain. | ||
| Pizza's a once-a-week thing, I think. | ||
| It's delicious. | ||
| It's fantastic. | ||
| I mean, if you could do it every day, but... | ||
| Do you know who Mikey Musumechi is? | ||
|
unidentified
|
No. | |
| He's a world-class jiu-jitsu practitioner who eats only pizza. | ||
| And? | ||
| He makes his own pizza. | ||
| He's not the... | ||
| Because there's a pizza jiu-jitsu guy from New York. | ||
| There's a guy whose Instagram is Pizza Jiu Jitsu. | ||
| No, no, this is a different kid. | ||
| He's a very young guy and he lives in Vegas. | ||
| And he's top of the food chain, gi and no gi. | ||
| He's phenomenal. | ||
| That's Mikey. | ||
| Wow. | ||
| He's the perfect nerd assassin. | ||
| Yeah, but how old is that guy, man? | ||
| He's very young. | ||
| I want to say Mikey's in his very early 20s. | ||
| You can eat pizza every day in your early 20s. | ||
| If you go to his Instagram, or it might be on his YouTube, see if you can find the pizza. | ||
| There he goes. | ||
| A lot of pasta, too. | ||
| That's him making pasta. | ||
| But he's either eating pizza or pasta. | ||
| Oh, this is him at an Italian restaurant, and he's pouring olive oil all over his pasta. | ||
| But if you go to his YouTube, you can see he actually makes his own pizza. | ||
| He's got a pizza oven, and he eats once a day. | ||
| So he trains, like, literally 10 hours a day plus. | ||
| I mean, he's fucking driven. | ||
| And he trains seven days a week. | ||
| He's an animal. | ||
| And he will eat one meal a day. | ||
| After he's training, he'll eat like a couple massive pizzas. | ||
| Wasn't that like Colin Powell's thing? | ||
| Cooking with Mikey. | ||
| So give me some volume on this. | ||
|
unidentified
|
This meal is about 7,000 calories. | |
| So I work really hard all day so I can eat what I want at night. | ||
| So he had problems with his weight cutting for tournaments and such. | ||
| And so he tried a bunch of different diets, and one of the things that he... | ||
| Look at this. | ||
|
unidentified
|
He's got a giant fridge filled with pizza food. | |
| Yeah, he's got good ingredients. | ||
| Oh, yeah, yeah. | ||
| Phenomenal ingredients. | ||
| You can tell he knows what he's doing. | ||
| He's making amazing pizza. | ||
| So he does the whole deal himself. | ||
| And this is sort of a part of his thing. | ||
| It's not just that he eats pizza, but he actually makes it. | ||
| So every day he trains really, really hard. | ||
| He's a world-class competitor. | ||
| And then he makes pizza at night, and that's what he eats. | ||
|
unidentified
|
I've done so many diets, you know, and the secret to dieting is actually not dieting. | |
| It's just eating what you want and you're satisfied. | ||
| If you're satisfied... | ||
| How old is he? | ||
| 23? | ||
| Yeah, he doesn't know what the fuck he's talking about. | ||
| He's like, the secret to dieting is not dieting. | ||
| Just eat pizza and work out like 8 hours a day. | ||
| Yeah, the secret to dieting when you work 12 hours a fucking day strangling people. | ||
| And that's his sister, Tammy, and she's also a world-class jiu-jitsu. | ||
|
unidentified
|
This guy's hysterical. | |
| Yeah, so he's got a little pizza oven in his backyard. | ||
| These ovens are super popular now, like all these little... | ||
| Little gas drive. | ||
| Yeah, cool, man. | ||
| They get hot and they work. | ||
|
unidentified
|
Yeah. | |
| There are people in LA that are setting up taco stands with those and making it on the street. | ||
| Really? | ||
| Yeah, it's cool. | ||
| Oh, no kidding. | ||
| Yeah, again, this is like, is that as good as a wood-fired one? | ||
| Like, does it impart the same flavor, or is it okay enough? | ||
| I think, you know, I don't, well, look, I make New York-style pizza right now, so it's not wood-fired traditionally. | ||
| So I think you can make really great pizza in there, but it's not going to have that smoky flavor at all, right? | ||
| Right, but is the smoky flavor necessary, or is it just different? | ||
| I think that it's just different, for sure. | ||
| As opposed to, like, steak. | ||
| Well, like, the thing about pizza, because if you follow how pizza... | ||
| You know, and again, like, I'm not... | ||
| I don't want to speak out of turn because I'm not, like, an expert expert on this, but I... You own a fucking pizza restaurant. | ||
| I own a pizza restaurant. | ||
| I've been studying it for a couple years. | ||
| So basically, you know... | ||
| The Italians came to America through New York, and so that's where the first kind of pizza came on the scene. | ||
| But then as the kind of like the Italian diaspora starts to spread across the country, you see different ingredients being incorporated in different towns. | ||
| And then the pizza starts to change based on the local preferences. | ||
| So it's like I got a pizzeria. | ||
| I'm opening up over here. | ||
| This is the type of cheese they've got here. | ||
| So that's what I'm using. | ||
| Or maybe this is the type of cheese people like to eat. | ||
| So that's what I'm. | ||
| And so they get really specific and you start to see like, OK, well, this is now traditional Neopahlan pizza, New York style pizza, you know, Chicago style pizza, Detroit style pizza. | ||
| Those are they're these kind of defined terms because those are the that that's the pizza that's developed in that area. | ||
| And so now people say, well, we can just mix it up. | ||
| We can do a New York-style pizza, but we're going to do it in a wood-fired oven. | ||
| And we can... | ||
| And there's nothing wrong with that. | ||
| It can be really, really delicious. | ||
| So when you say, like, is it better or should it have the wood? | ||
| It's like, well, if you're going to make a Neapolitan-style pizza, you should do it in a wood-fired oven because that's what was traditionally done. | ||
| And yeah, it's really delicious. | ||
| That doesn't mean you can't take that same dough and bake it in a non-wood-fired oven and also have a delicious pizza. | ||
| It's A, different, and it's not necessarily then authentic to what it was supposed to be. | ||
| It's interesting how different regions of countries have very specific ways of doing things like Bistecca Florentine. | ||
| So good. | ||
| Oh my god. | ||
|
unidentified
|
So good. | |
| It's just a steak. | ||
| It's a large porterhouse steak, but they figured out the way they like to do it over... | ||
| I think they mostly use olive for the wood, right? | ||
| Isn't the hardwood they generally use? | ||
| Does the wood... | ||
| So I don't know what exactly, sorry, that was me being like, I have no idea, so I'm just going to ask you a quick question. | ||
| That was the other thing Taylor said. | ||
| He was like, just ask him a question. | ||
| Does the wood, does the flavor of the wood, like, I'm always interested in this, and I do this at home all the time, like I get, I've got orange wood, I've got almond, I've got oak. | ||
| And I've really been trying to tell, like, can I taste the difference between the smoke from one of these woods versus the other? | ||
| Some of them, like mesquite, has a really distinct flavor. | ||
| Yes, I was going to say that. | ||
| Mesquite does. | ||
| You know, or alderwood has a really distinct... | ||
| But a lot of these woods, like... | ||
| I think it's just that that happened, like, in Italy, by the olive vines, they had olive vines, so that's what they used. | ||
| Maybe, yeah. | ||
| You know, like almond wood in California is super traditional because, you know, the almond farms have to change over their trees every however many years and they sell off the wood, right? | ||
| So I feel like, or post oak in Texas is like, you got post oak. | ||
| Yeah, there's a lot of oak here. | ||
| But the guys at Terry Black's that I talked to about it, they generally prefer post oak because they say it's got a nice clean smoke. | ||
| They like the flavor it imparts. | ||
| It's not overwhelming, I think was their way of describing it. | ||
| And it also burns really long and slow. | ||
| So like bang for the buck money wise, oak burns. | ||
| Like when I cook with almond wood, it takes twice as much almond over oak. | ||
| And orange wood is super quick. | ||
| And that for like trying to maintain a steady temperature over a long period of time, I would imagine something like post oak, because that's why Terry Blacks probably uses it. | ||
| They have these enormous smokers that they have to maintain, you know, at a steady 250 for, you know, 24 hours a day they're cooking. | ||
|
unidentified
|
Yeah. | |
| Yeah. | ||
| Other than cleaning them out, they're like, it's just rolling. | ||
| I mean, he showed me the wood. | ||
| He's got... | ||
| He's like, you know, this is a week's worth of wood. | ||
| And you're like, holy shit. | ||
| That's crazy. | ||
| It's so much wood. | ||
|
unidentified
|
Yeah. | |
| I mean, thank God there's plenty of trees out here. | ||
| So maybe there's a financial reason that, you know, the oak burns longer. | ||
| You get more bang for your buck on the flavor. | ||
| The flavor. | ||
| I mean, it does work. | ||
| It's pretty phenomenal. | ||
| I don't know what Franklin uses or what Salt Lick uses or some of these other places, but... | ||
| I mean, the cost of wood has gone up. | ||
| I mean, in L.A., it's like, you know, people would shit their pants. | ||
| It's like a quarter, quarter wood is like $500, you know? | ||
| Really? | ||
| It's just so much money. | ||
| Wow. | ||
| And there's all kinds, you know, the government is really, you know, the pollution thing is a thing for them. | ||
| So they're like, we want to cut down on people using wood. | ||
| So there's all kinds of incentives. | ||
| Like, as a restaurant, you can't get wood. | ||
| I think you can. | ||
| They're going to make everybody have electric in their houses pretty soon. | ||
| Yeah, they're stopping fireplaces because apparently that's a big issue in terms of pollution, particulate pollution and what smoke from a fireplace does, which really sucks because it's the best smell. | ||
| When you go into a house and the fireplace is cooking and it's warm out, like if you're in Colorado and you've got a fireplace and it's January, that's amazing. | ||
| You get inside the house, you smell the fireplace and it's cool. | ||
| You smell it outside when you're getting close to the house. | ||
| I think the thing that's, you know, you just run into this all the time now because everybody's so, like, staunch in their politics and everybody's got their opinions, but it's like, you know, I'm in L.A. I'm like, I don't give a shit about the fireplace. | ||
| It's like a thousand degrees all year long. | ||
| Like, no problem. | ||
| And then, but, you know, people in Colorado are like, yo, man, the fireplace is really a piece of our, you know, whatever it is. | ||
| History. | ||
| So depending upon where you're from, obviously you care more or less, but there's nothing I like more than the smell of a fireplace. | ||
|
unidentified
|
Yeah. | |
| I think the thing is, it's fine if you live in a small town, and you're not really contributing that much. | ||
| But if you live in a large city, you have a few million people in your city, and a few hundred thousand of them are burning fires at the same time, you might have a problem. | ||
| And maybe if you're a firefighter, you're like, these jackasses are just burning their houses down. | ||
| Yeah, there's definitely that. | ||
| Trying to work on this calendar, and this guy is just like... | ||
| In LA, there's an issue with barbecues, too. | ||
| There's warnings. | ||
| Sometimes when there's high wind, like the Santa Ana's and it's dry out, they're worried about embers flying from someone's barbecue and starting a fire. | ||
| Lands on your roof and that happens. | ||
| Fucking happens, yeah. | ||
| Definitely happens. | ||
| I came to Austin. | ||
| This whole town smells like just grilling meat. | ||
| It really does. | ||
| As soon as you get out of the plane, you're like, wow, I can smell the barbecue. | ||
| Well, there's a salt lick at the airport. | ||
| It was good. | ||
| Yeah, not bad. | ||
|
unidentified
|
You go right away. | |
| And so in LA, you're like, I mean, I am that annoying neighbor that makes my whole block smell like wood fire. | ||
| And I love it when someone else is doing it, but I can understand how if you're like, you know, if that's not your favorite flavor. | ||
| I don't think the problem is the smell. | ||
| I think the real problem is the pollution. | ||
| People are worried about what it's actually doing to air quality. | ||
| For whatever you want to say about long-term environmental impact, there's a real air quality issue that exists no matter what, no question about it. | ||
| You're in LA, your lungs start aching downtown. | ||
| It's like you can't even see the mountains through the haze, and then it'll rain. | ||
| You're like, holy shit, there's mountains out there. | ||
| It's crazy. | ||
| It's dirty. | ||
| Are you living in downtown? | ||
| No, I live in Venice. | ||
| I live by the beach. | ||
| Oh, that's a little better quality. | ||
| Except for the bullets. | ||
| I've got a great tent right by the ocean. | ||
| It's gorgeous. | ||
| Hey, Jamie, I emailed you his grills, all the stuff that he's created. | ||
| Did you get a hold of that? | ||
| Yeah? | ||
| So this project of you making grills... | ||
| There we go. | ||
| Oh, look at those eggplants. | ||
| Look at that. | ||
| Nice. | ||
| So this is the steel. | ||
| So like, oh man, I'm so excited. | ||
| You made this all yourself? | ||
| Dude, it was three weeks with a welder, and I was so obsessed. | ||
| It was so fun, man. | ||
| I got that God bless cowgirls. | ||
|
unidentified
|
God bless cowgirls. | |
| What's the hammers for? | ||
| Well, I wanted to do axe handles, and I went to Home Depot, and the axes were like $25. | ||
| Oh, that's your handles. | ||
| The hammers were like $4, so I was like, I'll go with that. | ||
| I'll upgrade to the axes later. | ||
| Wow. | ||
| So this is an interesting setup. | ||
| What is this? | ||
| This is like an outdoor, like, raised and lowered grilling space. | ||
| So basically, you know, I didn't have the... | ||
| I didn't go with the traditional, you can raise the grills up and down on a wire with a turn knob. | ||
| I decided to do... | ||
| And I was inspired by this restaurant. | ||
| This restaurant called Echabari in northern Spain, which is like... | ||
| Probably one of the most famous grill restaurants in the world. | ||
| And they do their grills like this where you can pick them up and put them down. | ||
| So the pieces from the inside of the grill can come out and they can't lever off of any height there and you can stick them in. | ||
| So you can raise or lower your grills like that. | ||
| And then you can also, I liked it because you see that basket with the peppers in it there? | ||
| Like I built that out of stainless steel and the idea is I built all those grills out of stainless steel so you can kind of like put different pieces of equipment in. | ||
| So you built all those grates? | ||
| You wired all those rods, welded all those rods down and everything? | ||
| If you were to look closely, you'd see that they're very, very jagged. | ||
| And if you were to also try and cook anything on there, you'd notice that they're too far apart. | ||
| Stuff's falling through. | ||
| So I definitely built them myself. | ||
| I made the mistakes. | ||
| It gives you such a great respect for the people that do this, man. | ||
| That's a beautiful piece of equipment, though. | ||
| I think that looks amazing. | ||
| Thank you. | ||
| And so, was this a video? | ||
| Oh, it's just... | ||
| God bless... | ||
| Oh, it's your opening up. | ||
| Oh, so that's what I'm talking about. | ||
|
unidentified
|
Oh, your firebox. | |
| That's not the firebox. | ||
| So the firebox is down below, but that's me grilling. | ||
| Like there, you can see that's the picture. | ||
| You've got the fire underneath, inside the oven space, and you can kind of close it down. | ||
| Right. | ||
| So you explained that. | ||
| So you're not really doing an offset. | ||
| You're smoking almost like a Kamado style. | ||
| And you can do either way, or you can put the fire in the firebox down below. | ||
| It holds a really consistent 275. Oh, so you do have a firebox on top of that. | ||
| Go back to the early... | ||
| Oh, so below that, that bottom thing opens up and that's a firebox. | ||
| Exactly. | ||
| Oh, so that's great. | ||
| So you have many options. | ||
| So you can either put the fire up top or down below. | ||
| And I like that because I've got these stones that slide in there. | ||
| So you can bake bread on multiple levels. | ||
| You can grill at multiple levels. | ||
| You can put five, two, four, six briskets in there. | ||
| Do you ever do a pizza on that thing? | ||
| Yeah, and you could do pizza on the stone. | ||
| On the flat rock? | ||
| Or you could put the fire at the back and get that Neopolin 900 degrees. | ||
|
unidentified
|
Look at these shrimp. | |
| Oh, look at these shrimp. | ||
| Nice. | ||
| Shrimp are just great. | ||
| It's got to be very satisfying also to cook on something that you literally created with your own hands. | ||
| The only problem with this grill is that I've had like 30 people in my house and I've never used more than 10% of the capacity. | ||
| I mean, on paper it looks so small. | ||
| Yeah, no, that's huge. | ||
| What is your grilling surface? | ||
| Like, what's the distance? | ||
| I mean, it's literally, you could put a whole pig on the right side and six briskets. | ||
| It's huge. | ||
| Oh, wow. | ||
|
unidentified
|
It's a four foot grill. | |
| So that part over there. | ||
| Have you ever done a pig over it, like a rotisserie style? | ||
| I've got a rotisserie for it, and my sister-in-law bought me a rotisserie for it. | ||
| I've never actually done a whole pig on there. | ||
| That looks amazing. | ||
| That's got to be so cool, though, to go out in your backyard and see this thing that you made yourself that you can cook on. | ||
| It makes me so proud and happy, and I also feel like such a psycho because it's so big. | ||
| Eventually, what am I going to do when I go to sell this house? | ||
| I'm going to get a crane? | ||
| No, it comes with the house. | ||
| It comes with the house. | ||
| Yeah, sell it and build a new one or give up. | ||
| Or just go down to Venice Beach and be like, here's $20 and you can take all the scrap metal you can have and give them 24 hours. | ||
| You would pay $1,000 to not deal with those people. | ||
| I think what you should do is sell it with the house or never move. | ||
| Chef's Kitchen. | ||
| You rent it out. | ||
| Chef's Kitchen is a big commodity. | ||
| And a massive homemade smoker slash grill with multiple cooking surfaces outside. | ||
| I mean, that alone would get people excited about, like a guy who likes grilling, who's looking at your house like, holy, that would be a giant selling point. | ||
| It's a buck a piece of wood these days. | ||
| That's what it really comes down to. | ||
| So every time I cook any steak, I'm like, it's going to cost $11. | ||
| Right. | ||
| It cost me $11 worth of wood. | ||
| Yeah. | ||
| And so when you cook steaks, are you cooking steaks so you're doing it in the top box? | ||
| You're putting the fire above it? | ||
| So most of the time if I'm cooking a thin steak, like a steak that's, you know, regular inch thick steak, I'm cooking, I'm creating a fire. | ||
| And this was what I was talking about with that Grillworks grill, which I think are phenomenal grills. | ||
| But if you look at the base of my grill space, not the barbecue space, but the grill space, it's lined with fire bricks and it's got a round. | ||
| And what I like to do is get a big fire going that heat up those bricks and get a lot of heat in there that even if I were to turn the fire off, I could cook the steak on there. | ||
| Because the heat is going to continue to... | ||
| That keeps the consistency. | ||
| Because you know, like, if you cook in a classic Weber grill... | ||
| It's a really gratifying experience. | ||
| They're amazing grills, but it can be challenging because you're either on the upswing or on the downswing. | ||
| It's either getting hotter and hotter and hotter, or it's getting colder and colder and colder. | ||
| So you're like, I gotta stage it perfectly. | ||
| I gotta get the steak on at the right moment, my vegetables on at the right moment, or I gotta put more charcoal on, which can be tricky. | ||
| You know, Weber has a steel Kamado now. | ||
| And those are phenomenal. | ||
| Yeah, it's insulated. | ||
| It's very nice. | ||
| And they do it. | ||
| What's nice about the way Weber built theirs is it's very portable because it's not that heavy. | ||
| Really? | ||
| I dropped a big green egg once. | ||
| Oh, Jesus. | ||
| You know what happens? | ||
| The destroy? | ||
| Oh, yeah. | ||
|
unidentified
|
It's kaputski. | |
| Broke apart? | ||
| Yeah. | ||
| Curtains. | ||
| I had a Kamado. | ||
| A Komodo Kamado. | ||
| Have you ever seen one of those? | ||
| Those are amazing. | ||
| Komodo Joe? | ||
| Yeah. | ||
| Phenomenal grubs. | ||
| Not Komodo Joe. | ||
| It's a company called Komodo Kamado, and they make these beautiful, artistic, artisan Kamados. | ||
| It was fucking huge. | ||
| This huge blue thing in my backyard. | ||
| They gave it to you? | ||
| No, I bought it. | ||
| You bought it? | ||
| Yeah, and you had to lift it up. | ||
| Oh, it took forever to order it. | ||
| I designed it. | ||
| You get to pick the color of the tile and the whole deal, and you have to season it and break it in because it's like the real deal. | ||
| It's like, that's what it looks like. | ||
| Oh, yeah. | ||
| That's gorgeous. | ||
| Gorgeous, girl. | ||
| Gorgeous. | ||
| Yeah, I mean, it's a huge Kamado. | ||
| Us? | ||
| Everyone. | ||
| Just on size, and it's got the feet, looks like a penguin. | ||
|
unidentified
|
Mm-hmm. | |
| It's beautiful. | ||
| And then, you know, they have a gas attachment if you want to, you know, start the grill with gas, but I never used that. | ||
| But look how pretty that is. | ||
| Gorgeous grill. | ||
| They make the best-looking grills. | ||
| How much is that grill, though? | ||
| It's very expensive. | ||
| Like, $4,000? | ||
| I don't remember. | ||
| Maybe more. | ||
| I don't remember. | ||
| Again, I left it in my old house. | ||
| I said, you can have it. | ||
| My buddy Kyle that I was talking about from Oakland, he's got that Komodo Joe. | ||
| Those are also... | ||
| And then I got a... | ||
| They gave me a big green egg. | ||
| And then I broke it. | ||
| I dropped it. | ||
| And then they gave me another one. | ||
| I was like, guys, I'm so sorry. | ||
| Because I was like a chef. | ||
| They were like, you know, you'll take pictures with it. | ||
| Early on in the days, they were like, you'll take pictures. | ||
| You'll help sponsor. | ||
| I was like, I'm going to take a picture. | ||
| It's not going to sell it, dude. | ||
| It's Yeah, big green eggs are great. | ||
| Kamado Joe's, those are great too. | ||
| Kamado Joe's is very well designed because they have the way they use the upper, you know, the baffle when it changes the temperature and adjust things. | ||
| They've got a bunch of like very smart sort of improvements. | ||
| Also the way it opens and closes is a little easier. | ||
| Yeah, they got springs on the lid and everything like that. | ||
| They took like the existing Kamado's and they made them better. | ||
| I feel like, you know, again, like, you've got traditional barbecue, and then you've got, like, grilling. | ||
| Two completely different things, although often conflated. | ||
| And then these are kind of these hybrid, like, you know, barbecue ovens, which you can grill on, and it's confusing for people how I'm supposed to use this stuff. | ||
| Yeah, luckily there's plenty of tutorials online on how to smoke on a Kamado or how to grill on a Kamado. | ||
| But, you know, the thing about the ceramic, for most of them, it's the ceramic is what's retaining heat. | ||
| But like I said, Weber makes one that's way easier to move around. | ||
| And it's, I think they call it the Summit. | ||
| And it's just a thick insulated steel, but, you know, it's like a fraction of the weight. | ||
| And there's another company that makes one that's aluminum. | ||
| They make an aluminum insulated Kamado that's supposed to be the same thing. | ||
| It's all about... | ||
| Insulating. | ||
| Yeah. | ||
| Although, I mean, I feel like there's two pieces because one of them is insulating so that the coals last longer, you're not wasting the energy. | ||
| But then the other thing is that the actual, the thing heats up and it holds the heat so that it radiates its own heat. | ||
| Yeah. | ||
| And then that keeps it consistent. | ||
| Like when you open and close the lid, does it lose all the heat and if the stone is hot, it'll just immediately pick back up? | ||
| Right. | ||
| Right. | ||
| That's the benefit of the ceramic, right? | ||
| Of the thicker ceramic grills, you know. | ||
| That's why they're so fucking heavy. | ||
| And they're huge. | ||
| It's expensive. | ||
| They can break. | ||
| They're a pain in the butt. | ||
| If you want to move the thing, it's a nightmare, but they're great. | ||
| So what I'm doing with the Grillworks one is I'm having a whole thing built. | ||
| So it's going to have stone underneath it and then all around it, and then it's all bricks and everything. | ||
| So the entire thing will be set up specifically for that Grillworks grill. | ||
| I love that. | ||
| I love that. | ||
| I just got cautioned by a guy basically who was like, you know, just make sure that you have the stones in there to retain the heat. | ||
| Otherwise, it can be more challenging to maintain a consistent fire just from the fire and the coals. | ||
|
unidentified
|
Yeah. | |
| The one I have has stones in it. | ||
| It does, huh? | ||
| Yeah. | ||
|
unidentified
|
Yeah. | |
| They're phenomenal grills. | ||
| And all the restaurants is what they use because they look beautiful. | ||
| And they're like crazy grill dorks who just make the... | ||
| Exactly. | ||
| Every best chef uses it and then they take the feedback and they just make it better. | ||
| Well, when I went to that place, Bizarre Meats. | ||
| Have you been to that place? | ||
|
unidentified
|
Very cool guy. | |
| Oh, yeah. | ||
| Incredible. | ||
| Have you had him on the- No. | ||
| Jose. | ||
| Jose Andres. | ||
| You know, he's also a very special man who feeds the world. | ||
| Yeah. | ||
| And he's an incredible storyteller. | ||
| Oh, really? | ||
| He takes his shoes off and paces and tells you a story and you're just enthralled. | ||
| He's incredible. | ||
| He's got a big beer belly family. | ||
| He's an amazing cook. | ||
| Oh, right. | ||
| Well, his restaurant's incredible. | ||
| That Bizarre Meats place is amazing. | ||
| But one of the beautiful things about it is you go there and you can see, they have it like as a centerpiece, these grills where you can watch them cook on it. | ||
| So as you walk in, you're taking the smell in of all the burning wood and the meat, and it's all being done like right in front of your face so you can see it. | ||
| See if you can find any images. | ||
| There's videos of Bazaar Meats in Vegas where you can see them cooking on it as you walk in. | ||
| But it's my favorite place to eat in Vegas. | ||
| Look at that. | ||
| God damn it looks good. | ||
| See if you can find it. | ||
| There's got to be some video of it. | ||
| I went to a party that he had at the Aspen Food and Wine Festival. | ||
| And when you walked in, he was standing there with a whole leg of Iberico ham. | ||
| And he was making Iberico ham and caviar tacos and giving them out. | ||
| There he is. | ||
| So he's got... | ||
| Does he have a place at the... | ||
| It says the SLS Hotel in Beverly Hills as well? | ||
| I think Bizarre... | ||
| That was Bizarre Foods. | ||
| It was kind of like his very avant-garde restaurant. | ||
| I'm not sure if that's still there. | ||
| Jamie, go back to the... | ||
| No, no. | ||
| Go back to where you were. | ||
| Go back to where you were and then pick up... | ||
| Go back... | ||
| No, go back and go to the top video. | ||
| That one right there. | ||
| That one shows the actual restaurant. | ||
| Yeah, he had one of those legs and he was just making like putting caviar. | ||
| So there you can see how the grill works. | ||
| That's a Grillworks grill. | ||
| Yeah, exactly. | ||
| Phenomenal grills. | ||
| Yeah. | ||
| And it's just, it's also like the experience of being there is, you know, it's exciting. | ||
| My brother's building a house and we've been talking about what grill to put in. | ||
| You know, we're like designing this outdoor kitchen. | ||
| It's so hard because you want to put... | ||
| You want to get fit everything. | ||
| You want to get it right. | ||
| Yeah, you want to put... | ||
| And he's got a big pizza oven and you want to be able to do all the different stuff, right? | ||
|
unidentified
|
Right. | |
| And he's a big entertainer. | ||
| He loves having people over. | ||
| He's like a Hollywood guy. | ||
| His house... | ||
| And I'm going to cook there, so... | ||
| Yeah. | ||
| It's a whole thing. | ||
| So he's setting it up. | ||
| He's setting it up. | ||
| He's like, if I got to make it nice, my brother will come over and then... | ||
| Nice. | ||
| I'm a big party favor. | ||
| Do you enjoy doing that? | ||
| Cooking not just at work, but also for home gatherings and stuff like that? | ||
| My partner, Matt Rodbard and I, that was a big piece of the puzzle for writing this cookbook. | ||
| I love cooking at home. | ||
| And there are not a lot of chefs that love to cook at home. | ||
| Like home cooks and chefs is a very different job. | ||
| I like the organizational kind of piece of running a team and inspiring and teaching and all that stuff. | ||
| But I really love to cook hands-on. | ||
| And when you open and own a restaurant, you don't get to do it as much as maybe people would think. | ||
| You're mostly telling people what to do? | ||
| Honestly, you're like plunging the toilet, man. | ||
| You're doing anything you can to keep the thing afloat because it's a tough business and you're hustling. | ||
| And so you're doing whatever you have to do and not always really spending the time. | ||
| I mean obviously there are chefs that are maybe better organized that can just put their power. | ||
| Like now I've done it for a while so like I'm really in the kitchen stretching pizza dough all day long and it's awesome. | ||
| But cooking at home is a different, there's a different level of pressure, right? | ||
| And you can really experiment and have fun with the food so I love doing that. | ||
| And cooking the dinners at my brother's house. | ||
| Friends would come over. | ||
| You know, we still do every Sunday. | ||
| We do a Sunday supper. | ||
| Everybody comes over and, you know, some days it's like we're rushing home from the beach in the summer and we're just making whatever we can. | ||
| But other days it's like we go to the farmer's market in the morning and we make it a whole day affair. | ||
| It's the best. | ||
| The kids are running around and they want to help. | ||
| It's great, you know. | ||
| There's a thing about, like, preparing for a meal and, like, looking forward to it over the course of the day and getting ready and getting everything set up. | ||
| It's why Americans love Thanksgiving. | ||
| Like, we all get together. | ||
| It's like the one time. | ||
| There's, like, it's only religion. | ||
| No, religion-free holiday. | ||
| We all, like, get together and just cook, you know? | ||
| The turkeys, they don't do as well. | ||
| They don't, but I'm not a big fan of turkeys. | ||
| Here's the thing. | ||
| Let me just call this out. | ||
| I went to La Barbecue yesterday. | ||
| I had the turkey, and I shit my pants. | ||
| It was so unbelievably delicious. | ||
| I've never had turkey like this before. | ||
|
unidentified
|
Really? | |
| I've cooked the turkey different every single year. | ||
| I haven't really screwed up a couple years. | ||
| I made some spectacular. | ||
| The turkey at La Barbecue... | ||
| I don't know how they do it. | ||
| I was like, how do these guys do it? | ||
| It's so moist and tender and delicious. | ||
| You should try it. | ||
| I think you'll be shocked. | ||
| Well, I've had the turkey at Terry Black's. | ||
| It's really good. | ||
| And I've had turkey myself that I cooked on a Traeger, and I really liked it. | ||
| It was very good. | ||
| That's the first time I'd ever smoked a turkey using a pellet grill. | ||
| Was it tender? | ||
|
unidentified
|
Oh, yeah. | |
| It was fantastic. | ||
| It was delicious. | ||
| And I did it with the super smoke setting. | ||
| Traeger has a super smoke setting, so it accentuates the smoke in the cooking surface, in the cooking area. | ||
| And so it was very smoky and delicious. | ||
| I feel like those grills are so good. | ||
| They really, really work, but I'm not allowed to use them. | ||
| I'm like a chef, so I'm like, man, I can't cheat. | ||
| Because it's cheating. | ||
| It's cheating. | ||
| Well, I love cooking on them because I'll use those oftentimes for the reverse sear steaks because I'll set it at 225. I'll set that to super smoke. | ||
| I put a thermometer in there. | ||
| I got a Traeger app so it tells me what temperature my meat is. | ||
| I could be watching TV and it's like, okay, we're at 110. Time to pull. | ||
|
unidentified
|
Perfect. | |
| Yeah, I'll pull it at 110 and then I'll sear it. | ||
| The only thing that they don't have that I really wish they would do is make a direct fire option so that you could sear in the same thing. | ||
| Like, there's a company called Lone Star Grills, and they make phenomenal offset smokers, but they also make a really good pellet grill, but it has a setting where you move this grate aside, this plate, Oh, and it exposes the fire. | ||
| It exposes the fire, and then you crank it up with the lid open, and then it has direct flame. | ||
| So then you're cooking literally right over the fire, and it's still just wood and fire because you're using these pellets. | ||
| The pellets are essentially compressed sawdust from hardwood, And so that option I wish Traeger would figure out how to do that because Lone Star Grills has it and they make amazing just traditional offset smokers too. | ||
| I feel like people don't understand. | ||
| And it's one of the most confusing things for people to understand the difference between like barbecue and grilling. | ||
| And then, you know, and when and where and how and why to apply the technique to which type of meat. | ||
| Right. | ||
| Because, you know, if you were to like barbecue a ribeye, you'd really ruin Christmas. | ||
| It would just be a big old waste of, you know. | ||
| But if you were to grill like a like a brisket, it would be a nightmare. | ||
| It would be like chewy garbage. | ||
| Yes. | ||
| And so like how do I know? | ||
| And the answer is, you know, it's pretty as a chef, like this is where the like food IQ questions come into mind. | ||
| It's like, well, as a chef, it's really, really straightforward and easy. | ||
| Like the more an animal uses a muscle, the tougher it gets, you know, the more the more sinewy, you know, tough stuff is in there, the longer and slower I have to cook it to break it down. | ||
| And the leaner and the less used a muscle, the more tender and the faster I cook it and the more I can eat it rare. | ||
| That's just basic and makes sense. | ||
| And then grilling is for quick cooking, or quicker cooking, and barbecuing is for longer and slower. | ||
| Plus, because it's in a closed box, it's moist, so it's almost like dry braising the meat, and it breaks it down. | ||
| So I feel like that is where people, because I often see people being like, oh, I'm like... | ||
| I threw this flank steak in my Traeger. | ||
| I'm like, oh, you fucked that up. | ||
|
unidentified
|
Oops. | |
| Yeah. | ||
| That flank steak is a good example, right? | ||
| Because it's a thin cut and you really want to just sort of sear it quick on the outside and Like I said, they all have their different things that work well with them. | ||
| You know, I really like Traeger's and any kind of pellet grill for game meat because it's so lean and you just really want to just sort of get it up to temperature. | ||
| And then I generally sear it on a cast iron skillet. | ||
| So that reverse cooking technique that you're talking about, you know, it's very safe. | ||
| Because I don't want to – this is where – so when I think about the temperature at the inside of the meat, like I want to cook a piece of beef to 125 degrees, let's say, or like 120 degrees, I want the final temperature inside to be rare, medium rare. | ||
|
unidentified
|
Mm-hmm. | |
| If I cook it at 400 degrees, by the time that it gets to 125 in the very middle and it's right, it's going to be really overcooked on the outside. | ||
| It's going to be challenging. | ||
| Whereas if I cook it at 130 degrees, really, really slow, maybe 270 degrees very, very slowly, and let it come up to temperature, it's going to be perfectly cooked all the way through. | ||
| Yeah. | ||
| And then I sear the outside. | ||
| So for something like either very, very lean game meats, or like we were saying, for a thick piece of ribeye where I really want that fat on the inside to have a chance to liquefy. | ||
| I think it was like, what's his name? | ||
| Franklin? | ||
| Yeah, Philip. | ||
| Philip Franklin. | ||
| Philip. | ||
| He was talking about cooking this wagyu steak slowly up high on the grill. | ||
|
unidentified
|
Mm-hmm. | |
| And the fat starts to liquefy. | ||
| It's like he's doing the reverse sear on that meat, even though he didn't admit it. | ||
| He was reverse searing. | ||
| He was like, I'm a reverse sear, but I do this thing very similar that is exactly the same thing. | ||
| Well, at Bazaar Meats, they have like the upper deck where it's really only like 90 degrees. | ||
| It's just like slowly. | ||
| Yeah, it's just slowly and taking in all the smoke and they get it up to, I forget what their internal temperature is, and then they drop it down and put it over the flames. | ||
| So that was like, when we're writing this cookbook, I'm like, okay, well, I've heard of them. | ||
| Yeah. | ||
| So like this guy, this guy Patrick Martins, he's, it's a phenomenal story. | ||
| He's like basically took heritage breeds that are, that are, would be extinct otherwise. | ||
| And he's out there meeting farmers and convincing them to grow these animals for him. | ||
| And then he's buying them and distributing them to chefs. | ||
| Now you can go online and get them directly to you. | ||
| But you go online, you get the steak, and it's got a little QR code, and you can visit the farm. | ||
| And I've been with him. | ||
| We had a restaurant called The Meatball Shop back in New York. | ||
| Visited all the farms and we got all of our pork from these guys. | ||
| So I've been to all these farms, like Amish farms where they're growing these incredible, like, you know, close to extinct species of animals, like keeping them alive on the planet. | ||
| I just completely lost track. | ||
|
unidentified
|
It was the CBD. There's no CBD. It was the CBD in my booze. | |
| You were talking about heritage breed animals and slow cooking and heritage farms. | ||
| I've completely lost track of myself. | ||
|
unidentified
|
Really? | |
| Yeah. | ||
| Okay. | ||
| Well, heritage breed food, heritage breed pork. | ||
| There's a company called ButcherBox. | ||
| They sell heritage breed pork. | ||
| That's one of the things that they have. | ||
| There are so many different breeds out there, and they all have their own specific qualities for different reasons. | ||
| It makes sense that if you lived in... | ||
| The lamb from whatever island in Scotland was bred for the fur, and then the meat might have been a little bit tougher. | ||
| But then if you cook it in this way, it's delicious, and it all works together. | ||
| But then if you take that lamb and you try and cook it in a different way, maybe it's not as great. | ||
| Right, if you don't know what you're doing. | ||
| It's kind of like, oh, so during the pandemic, writing this cookbook, I had a chance to cook really scientifically. | ||
| Say, I'm going to cook different types of meat different ways and really try and get, is this working? | ||
| And I always have steak from Patrick in my freezer. | ||
| And I think they're the best steaks in the world. | ||
| Like, I really think, like, best steak in the world. | ||
| Really? | ||
| That's strong words. | ||
| He's got this akiyushi beef that's just unbelievable. | ||
| What is that word? | ||
| Akiyushi. | ||
| It's like a Japanese... | ||
| It's the Japanese... | ||
| breed of cattle that they make Wagyu beef out of or whatever it is Miyazaki like you know beef out of but it's been bred with Angus in their few few guys I think here in Texas that that are that are that are selling these cattle they've got super high fat but they're tender like Angus they're unbelievably delicious and I always have these steaks in my freezer and I'll come home from I just had a 23-year-old guy try and beat the shit out of me, and I had to defend my black belt, which is... | ||
| You know what? | ||
| That's when you get a little older, and you're like, dude, this guy's 23 years old. | ||
| He's got a purple belt, and he knows that if he taps me in front of the instructor, he's going to get his brown belt, so he's just coming at me. | ||
| I'm like, dude, I've just eaten pizza for three months, homie. | ||
| And I'm so hungry. | ||
| Keeps you honest, though. | ||
| It does. | ||
| You've got to defend it. | ||
| Every now and then, I'm like, the problem is that I'm going to beat you, and then my arm's going to hurt for a week. | ||
|
unidentified
|
Right. | |
| And you're not going to remember, but I'm going to remember. | ||
| Yeah, those are the times. | ||
| But I would take the steak right out of the freezer and throw it right in the broiler. | ||
| And I was like, holy shit, you could take a steak. | ||
| Try it. | ||
| Take a New York steak from... | ||
| Frozen, throw it in the broiler, like four minutes each side, and it comes out perfect. | ||
| It's delicious. | ||
| I've heard people say that before. | ||
| Many people say that you should bring a steak to room temperature, but I've heard many other people say, no, you should actually put it on cold, that way the middle of it will cook slower. | ||
| I think for a thinner steak, it's very helpful, right? | ||
| Because if you want to keep a rare, like, I don't know, I used to go to, well, Moon's over in Miami, what is that place? | ||
| Denny's? | ||
| Denny's. | ||
|
unidentified
|
Yeah. | |
| And they have that real thin steak, and I was always like, medium rare. | ||
|
unidentified
|
Right. | |
| Never worked out. | ||
| But if they had frozen it first, it probably came from the freezer. | ||
| You just ask for rare. | ||
| Rare. | ||
| Go rare. | ||
| You got to go rare at Denny's. | ||
|
unidentified
|
Go home. | |
| It's just so small. | ||
| Moon's Over Miami is such a great name. | ||
| It is a great name. | ||
| Yeah. | ||
| But if you freeze the steak when it's real thin, you have a better chance of keeping it rare in the center. | ||
| Wasn't that like what steakums are? | ||
| Aren't they like frozen? | ||
| You slap it right on a grill? | ||
| Right on the grill. | ||
| I used that for my... | ||
| I did some Philly cheesesteaks the other day with Mmm. | ||
| Philly cheesesteak is... | ||
| I mean... | ||
| It's amazing that they nailed it. | ||
| Again, that's like a regional dish. | ||
| You'd think a steak sandwich is universal, but nope. | ||
| They should write about that in the Bible. | ||
| It's just God's food right there. | ||
| It's the best... | ||
| That'll change a man. | ||
| It's so delicious. | ||
| Yes. | ||
| A great Philly cheesesteak is like... | ||
| And there's such good people in Philly, man. | ||
| Philly's such a great town. | ||
| It's a great town. | ||
| They're just working. | ||
| They're like, yo, this is $6. | ||
| The sandwich is $6. | ||
| So I had this restaurant called Meatball Shop, and we were talking about expanding to a different city because we've got a bunch in New York. | ||
| And I went to Philly, and I was like, shit, man, we can't come here. | ||
| They got... | ||
| They're like the best sandwiches in the world, and they're $5, and they're all over. | ||
| We're just going to get crushed. | ||
| We're going to be like, yo, take this $13 meatball sandwich. | ||
|
unidentified
|
They were like, nope. | |
| No chance. | ||
| No chance. | ||
| Yeah, they've got the market cornered with authenticity. | ||
| They're so good there. | ||
| Yeah. | ||
| Well, that's great. | ||
| I mean, Philly is a great place for boxing. | ||
| It's a great place for comedy. | ||
| It's a great place for... | ||
| Hip-hop. | ||
| I mean, it's like there's so much great shit that's come out of Philly. | ||
| It's just... | ||
| Real people problems. | ||
|
unidentified
|
Yeah. | |
| Well, real people. | ||
| That's the thing. | ||
| When you have cities, there's like good and bad of cities, right? | ||
| But one of the good things is that pressure creates diamonds. | ||
| Like this... | ||
| All those human beings together. | ||
| There's something... | ||
| I felt it... | ||
| I was in Texas last year. | ||
| I do... | ||
| I go... | ||
| I do big like... | ||
| Kind of like adventure backcountry heli skiing trip every year. | ||
| I was in Alaska and I was like... | ||
| These people are really, like, they're not the, I wouldn't necessarily say that I want to be best friends with every person I've met on the street here, but I know that if I was in trouble, I'd want this guy to come bail me out. | ||
| Which part of Alaska were you in? | ||
| I was deep in Alaska. | ||
| I drove, it was like five hours from Anchorage or six, but for someone in Alaska, five hours. | ||
| I went to a restaurant in Alaska, and the kids' menu was called the Texas size, because they're like the little boys down there. | ||
| It's like, holy shit, these guys are, it's a big state. | ||
| They're resilient humans up there. | ||
| They are a different breed of people. | ||
| When you have bears in your backyard, you're a different person. | ||
| It's also like, the winter, it's surviving through the winter there, you're planning ahead, but that, and there's a sense of like, Real camaraderie where if you don't pull over when somebody is in a ditch on the side of the road, you're killing that person. | ||
| That person's not making it. | ||
| Exactly. | ||
| I grew up in Boston and there's something to that. | ||
| The winter gives people a different sense of community. | ||
| You help people. | ||
| We would help people get their cars out. | ||
| You see someone stuck and their wheels are spinning. | ||
| You pull over. | ||
| You see what you can do. | ||
| There's a thing to that that doesn't exist in Los Angeles because there's a diffusion of responsibility. | ||
| There's too many people. | ||
| You don't feel like you're a part of their problem. | ||
| Like, eh, they'll be fine. | ||
| But when they're not going to be fine, like a place like Alaska, that develops that sense of real connection with people. | ||
| I've huddled under an umbrella in a rainstorm in New York and you're like, best friends with whoever it is. | ||
| And then you can, you know, fuck you. | ||
| You're done. | ||
| I don't need to be your friend. | ||
| For that moment, we got brethren. | ||
| Well, that was the thing about New York post 9-11. | ||
| Like, post 9-11 New York was a beautiful place. | ||
| Like, I hate that that's what brought it out of people, but there's a thing about 9-11... | ||
| After the attacks where it felt like people were more friendly, more connected to each other, it felt just different. | ||
| It felt there was more love in the air. | ||
| I think about this all the time when I think about, like, if we were to define some of these terms, like in the kitchen, you know, amongst restaurateurs, people are always talking about, like, I care about my employees. | ||
| And I'm like, well... | ||
| What does it really mean to define the word care about somebody? | ||
| What does that mean? | ||
| It's like I'm going to put their needs in front of my own. | ||
| That means I'm caring about them. | ||
| And so there's the image of caring because I say I care or whatever that is or donate to charity. | ||
| And then there's the real life caring about somebody when it's going to be more inconvenient for me to stop and help. | ||
| And I'm going to miss something maybe important for me, but I'm going to take the time to really care. | ||
| And I feel like in certain areas, folks are more interested in the image of caring than maybe in the real caring. | ||
| I think that's well put. | ||
| I think that so many people are interested in looking like a good person. | ||
| And whether it's on social media or whether it's lip service, the way you talk to other people about it. | ||
| But whether or not you really care, genuinely care, that's a different story. | ||
|
unidentified
|
Yeah. | |
| I wish that, you know, but we're never going to, or hopefully we're not faced with an opportunity to like really where the rubber meets the road. | ||
| But every now and then you're like, okay, shit's hitting the fan. | ||
| I got to grab one person to help me. | ||
| Like, who am I really going to call? | ||
| Am I going to call like my best friend who I bitch to? | ||
| Or am I going to call like the person I don't really like, but I know is going to like... | ||
| Come and help me and get me through the problem. | ||
| I don't know. | ||
| I'm sure that when human beings lived in tribal groups, our bonds and our connections were far deeper. | ||
| I'm sure. | ||
| Because we relied on each other so much more. | ||
| There were no supermarkets. | ||
| There was no refrigeration. | ||
| You had to get food every day. | ||
| And everyone had to carry their own weight. | ||
| And you were struggling. | ||
| There was no, you know, you got lucky. | ||
| Or you were skillful, rather, and you got an animal and the whole tribe eats, but then next thing in the morning, you're back to work again. | ||
| There's no time off. | ||
| And, you know, that kind of life is a brutal, vicious way of life where it's, you know, there's no hospitals, so if you get hurt, you don't survive, generally. | ||
| If you get an infection, you don't survive. | ||
| If you get an attack, you don't survive. | ||
| You're basically just... | ||
| You're not going to make it very far. | ||
| But that finality of existence probably brought people closer together. | ||
| And I think one of the things that's... | ||
| It's contrary to what you would think. | ||
| The logic would be that if life was easier, you'd be happier. | ||
| But I don't necessarily think that's true. | ||
| I think there's something about life being too easy that... | ||
| It fucks people's heads up because they need a certain amount of struggle in order to have a meaning for their existence. | ||
| I think that's how we're hardwired because of hundreds of thousands of years of hardscrabble living to try to get by. | ||
| And then within the last, you know, X amount of years, it's been pretty fucking easy to coast. | ||
| You know, I mean, there's more fat people now than there ever been. | ||
| This is the first time in history where poor people are fat. | ||
| It's, you know, back in the day, fat people were super attractive. | ||
| They would paint these Rubenesque models because it was so rare that a woman was so opulent that she had the ability to get overweight. | ||
| Well, there's also a different definition today of what, quote-unquote, what being fat is, right? | ||
| I think that back in the day, there were fewer people that were really morbidly obese, which is, you know, I went to the doctor a few years ago. | ||
| Doctor said, you know, you're morbidly obese. | ||
| And if we look at what that means from a medical, forgetting all the other... | ||
| He said that to you? | ||
| He said that to me. | ||
| That doesn't make any sense. | ||
| I was 210 pounds, and I'm 5'8", and that gets me there. | ||
| Yeah, but you can't... | ||
| They do that shit with BMI. That's nonsense. | ||
| All I know is he said it's unhealthy. | ||
| You're not obese, are you? | ||
| I'm technically obese. | ||
| If you look at the body mass index, I'm technically obese. | ||
| So maybe the doc, from a medical perspective, they're saying, look, is this a healthy weight that you're weighing? | ||
| And then, you know... | ||
| It doesn't work that way. | ||
| It doesn't work that way because you're just doing it on an average of body height. | ||
| People are built differently. | ||
| They're just built differently. | ||
| Their bones are different width. | ||
| They have different size hands, different width shoulders. | ||
| They're thicker. | ||
| Like Samoans, for instance. | ||
| There's some guys that are heavyweight kickboxers. | ||
| Like, for example, there's a guy named Mark Hunt. | ||
| Mark Hunt is about 5'10", and he was one of the greatest kickboxers of all time. | ||
| And he's a heavyweight. | ||
| At 5'10", he was like 260 pounds. | ||
| He's a thick, big fucking dude. | ||
| He's not morbidly obese. | ||
| He's just built different. | ||
| Some guys are built tiny and frail. | ||
| You can't compare a guy who's 5'10", who's tiny and frail, with tiny bones, to a guy like Mark Hunt. | ||
| Or a lot of Italians that are big, thick people at shorter statures. | ||
| You can't do that. | ||
| That body mass index, it really should be about body fat. | ||
| Like, how much body fat? | ||
| What percentage body fat do you have? | ||
| Now, if I'm measured by body fat, I'm not obese at all. | ||
| I'm not even close. | ||
| But if you look at just the BMI, I'm technically obese. | ||
| So, this is like a big... | ||
| You know, people are like, hey, you're going on Joe Rogan. | ||
| This guy's, you know, got millions. | ||
| You know, it's like the most listened to whatever. | ||
| So many people are going to hear this. | ||
| Like, what's the one thing that you would want the world if you could change something based on this? | ||
| Like, what would you want? | ||
| I would say, well, we should really do a little bit better of educating people. | ||
| Yeah. | ||
| how to eat. | ||
| Like you go to school and every period is an educational period. | ||
| And then recess is when you eat and they don't teach us anything about the importance of what we put in our bodies, how we eat, how it's going to affect us. | ||
| And it's maybe, you know, the most important decision we're going to make for our long-term health period. | ||
| And I wish that, I wish we would put a little bit more energy into that because what you're talking about right here is like, man, if people really understood what type of body they had and how to take care of themselves, we would be in way better shape, man. | ||
| We'd be in a way, we'd be in a way, we'd be in a way, We'd just be in a better shape. | ||
| We all feel better about ourselves when we are healthy and able to perform, right, physically. | ||
| For sure. | ||
| I think, you know, I mean, in a perfect world, It would be a normal part of everyone's day to exercise instead of this thing that people dread and people procrastinate about and most people put off. | ||
| If you look at the percentage of people in America that are like legitimately obese, not by the body mass index but by percentage of body fat, it's unusually high. | ||
| Although it's getting better. | ||
| Isn't it getting better? | ||
| I feel as though visually from what I... If you were to look at 10 years ago, it was the first generation of children who had a shorter life expectancy than their parents because congenital heart disease was just such a massive killer. | ||
| And it felt at that time, just from observation, that folks in the last... | ||
| I mean, certainly in the last 10 years, health... | ||
| And health-related exercise has been way more popular. | ||
| The gyms are constantly all over the place. | ||
| Whether or not people are following through, there has been a rebound. | ||
| You don't feel that way? | ||
| I think there has been a popularization of exercise, but in terms of the amount of people that are fit, I don't think there's been that much of a change, unfortunately. | ||
| And during the pandemic, I think it's actually dropped off. | ||
| You know, one of the things that we were talking about recently was children during the pandemic. | ||
| There's been a big upswing in obesity amongst children, unfortunately, and big upswing in the amount of fat gained and weight gained for kids because, you know, for two years- You can't go outside. | ||
| You can't do anything. | ||
| Unfortunately. | ||
| You know, the hope is that that turns around now and that we see the light at the end of the tunnel and we're getting out of this thing. | ||
| It's an amazing opportunity during the pandemic for people to take care of their health and realize that that's one of the primary factors of whether or not you have a good outcome versus a bad outcome from COVID. I mean, there's many factors, right? | ||
| But that's a primary factor. | ||
| Obesity is one of the biggest comorbidities. | ||
| Nobody has ever once argued that there's something negative about being in good shape. | ||
| There's just... | ||
| Exactly. | ||
| You know, I don't care what side of the aisle you sit on. | ||
| If you're in better shape, you know, it's better, period. | ||
| Yeah. | ||
| And there's no amount of exercise. | ||
| Like, there are people, like my friend, I was talking about my partner at the meatball shop, this guy Mike Chernow. | ||
| The guy is health obsessed. | ||
| And it's like, great. | ||
| You're health obsessed. | ||
| What, you know, like, no one's shaming you for that, man. | ||
| Like, every time I want to get a whiskey, he's out in the gym. | ||
| Like, good for him. | ||
| Like, that's a good thing, being health obsessed. | ||
| Yeah. | ||
| You could be obsessed about a lot of things. | ||
| Why not be obsessed about Yeah. | ||
| Your health, you know. | ||
| He's got a protein-based breakfast oatmeal that he just launched. | ||
| It's with Gary Vaynerchuk. | ||
| Do you know Gary Vaynerchuk? | ||
| Sure. | ||
| He partnered with him and he did this thing that's very, very... | ||
| How do you get a protein-based oatmeal? | ||
| So basically he was like... | ||
| And I don't want to mess it up. | ||
| He's the guy you should look at. | ||
| He started this company called Creatures of Habit based on... | ||
| He started bodybuilding. | ||
| He got his ProCard. | ||
| And it was his breakfast every morning. | ||
| He was like, I eat my oatmeal and I put protein in. | ||
| I put nuts and I make this delicious breakfast. | ||
| And I want to sell it. | ||
| I'm going to start selling it for folks. | ||
| So does he have like a whey protein? | ||
| I don't think it's whey protein. | ||
| I feel like there was a reason that he is the type of... | ||
| I mean, he's like... | ||
| You could talk to this guy. | ||
| You should have him on there. | ||
| He's incredibly... | ||
| Oh, pea protein. | ||
| It's pea protein. | ||
| Chia seeds, digestive enzymes, pumpkin seeds, Himalayan pinks. | ||
| It looks great. | ||
| Everything he put in there, he's got a reason for it. | ||
| Stevia. | ||
| So that's... | ||
| You're getting your sweetness without sugar. | ||
| Looks good. | ||
| I think you would be into this guy because he's got a really cool story. | ||
| He struggled. | ||
| He was living on his own at 14 years old. | ||
| He's like the coolest kid I ever met. | ||
| And he was my best friend for years and years and years. | ||
| We opened this restaurant together. | ||
| We fought like cats and dogs. | ||
| We went to therapy, couples therapy together. | ||
| It was a nightmare. | ||
| And we ended up not talking, breaking up for years. | ||
| And then we recently reconnected and we're like, you know, I love you. | ||
| I love you. | ||
| I get some of that free oatmeal. | ||
| Give me some of your protein oatmeal. | ||
| I eat oatmeal and it's like small on a hand grenade. | ||
| I got like nine minutes before. | ||
| Before you have to take a shot? | ||
| Oh yeah, right away. | ||
| Especially with coffee. | ||
| Just right away, yeah. | ||
| It's like a pack of cigarettes for other guys. | ||
| Yeah, oatmeal and coffee. | ||
| Those are the ones. | ||
| Are you a coffee drinker? | ||
| I drink coffee every morning. | ||
| Do you pay attention to it? | ||
| So, Matt Rodbard, this Food IQ guy, he went to Ethiopia. | ||
| He's visiting coffee plantations. | ||
|
unidentified
|
The motherland of coffee. | |
| He's obsessed with it. | ||
| And he was like, dude, you're just embarrassing yourself. | ||
| Because I was a milk and sugar guy. | ||
| Because I'm like, it doesn't taste good. | ||
| Add milk and sugar. | ||
| It's like melted ice cream. | ||
| I don't care. | ||
| And he's got me on. | ||
| There's this company, Yes Please, PLZ. And they do a coffee subscription. | ||
| And they basically send it to you every week. | ||
| And he was like, he subscribed to me. | ||
| He's like, get this coffee. | ||
| I get that same from Black Rifle Coffee. | ||
| Black Rifle Coffee is phenomenal. | ||
| I saw that in the store because of your podcast. | ||
| Good coffee. | ||
| Oh, it's the best. | ||
| They're the best. | ||
| And they're great people. | ||
| It's an awesome company. | ||
| Is the caffeine in there, do they have different coffees with different levels of caffeine? | ||
| Oh yeah, for sure. | ||
| It's really on how much you roast it. | ||
| Like, dark roast actually has less caffeine, believe it or not. | ||
| People think it's a stronger cup of coffee if it's a dark cup of coffee. | ||
| It's not. | ||
| Lighter roasts are actually, they're less time in the roasting, it affects the bean less, the flavor is different, and you get more caffeine. | ||
| Actually, I'm wearing a, this is a black rifle jacket. | ||
| You got the black rifle, you got the Fuji match shirt on? | ||
| Yeah. | ||
| I love those guys. | ||
| Yeah, they're great. | ||
| They did my garage. | ||
| I like their gis, the Fuji gis, but they fall off my ass. | ||
| They don't fit me right. | ||
| Yeah, I got the wrong ass for a Fuji gi. | ||
| What gi do you use? | ||
| I've got a bunch of old Atoma gis. | ||
| Oh, Atomas are great. | ||
| They're still in business. | ||
| Yeah. | ||
| They're great gis. | ||
| But that's my favorite thing. | ||
| You travel to a new city, you go train, and you buy a gi. | ||
|
unidentified
|
Nice. | |
| And then every now and then they don't wave the math fee. | ||
| And then you're like, oh, fuck yourself. | ||
| I'm never coming back here. | ||
| I bought a $170 gi and you didn't wave the math fee? | ||
| People are like, this is obscure talk here, kids. | ||
| Your coffee thing, if you're really into it, you get into the flavors, and you get into drinking it black. | ||
| I used to always add cream to my coffee, and I still do if I get Starbucks, because, no offense, Starbucks, but generally speaking, their black coffee does not taste that good. | ||
| A lot of it is like overcooked and burnt. | ||
| I read that Howard Schultz's biography, and it turned me into a huge Starbucks fan, because the guy is just so inspirational. | ||
| He brought coffee culture to America. | ||
| I mean, coffee didn't exist here before. | ||
| The espresso culture and espresso bars, he just... | ||
| You know, for whether you like the coffee or don't or whatever you say, he was, it's really phenomenal what he's doing. | ||
| Well, they have that one machine. | ||
| If you go to that one machine that, what is it called? | ||
| A clover? | ||
| Yeah, like sucks the coffee. | ||
| Yeah, what is that called? | ||
| Yeah. | ||
| Is that a clover? | ||
| Yeah, but I think Starbucks like bought them all, right? | ||
|
unidentified
|
Yes. | |
| Because they were like, this is too good. | ||
| Nobody else can have this. | ||
| No, he partnered with, it's part of his book, he like found this guy that was doing this thing and he was like, I want to partner with you and bring this to the world. | ||
| It's like, It's a genius piece of kit. | ||
| There was a Starbucks near my house in California that had one, and I used to always get that. | ||
| I would drink black. | ||
| But other than that, I just pour some cream in there and it's good enough. | ||
| But I generally like a dark roast black coffee. | ||
| It's a thing that's like you get accustomed to the flavor and the taste. | ||
| Yeah, that's the machine. | ||
| It's really wild. | ||
| You pour the beans in there, and then you have to kind of whisk it and stir it. | ||
| And there's some sort of a vacuum... | ||
| It is called a clover, right? | ||
| And there's a vacuum process that creates the coffee, and it's the perfect temperature coffee, and then you got this weird hockey puck of grounds that come to the top, and then they just sort of scrape that hockey puck off. | ||
| Yeah, they've got their little squeegee. | ||
| It's amazing. | ||
| Perfect. | ||
| Matt and I have this conversation all the time, because I'm like, you know, part of coffee culture at a coffee bar is the, like... | ||
| Theater of it all. | ||
| Yes. | ||
| And so when you go to coffee... | ||
| But then I'm like, we're writing this cookbook. | ||
| I'm like, dude, can we just actually make coffee and taste it all these different ways and try and break down what's really important? | ||
| Like, do I got to steep the beans and then wait 10 minutes and then start again and get the rest of the water in there? | ||
| Do I have to... | ||
| Is that a blooming process really matter? | ||
| Like, how long before I grind the beans? | ||
| And we came to the conclusion that like... | ||
| Some of the things are, and look, if you've got a morning tradition that includes putting on your monocle and putting on your bow tie and fucking hand grinding your beans. | ||
| That's hilarious. | ||
| But for me, we were like, actually, fresh grinding your beans makes a huge difference. | ||
| And then I love a pour over coffee. | ||
| And blooming the coffee matters. | ||
| Getting it wet first and then putting a little more water in afterwards so it has some time. | ||
| So, you know what I'm talking about? | ||
| No, explain that. | ||
| So, Matt wrote the recipe in the cookbook, but basically it's like, you know, an old school glass drip coffee maker actually makes really great coffee, like an old bun machine. | ||
| Where the drip comes down slow so it gets the ground coffee wet and it gives it a chance to like absorb the water and then the flavor to filter out. | ||
| Whereas if you just pour all the water over dry beans right away... | ||
| Like a French press. | ||
| It doesn't... | ||
| Well, French press, it steeps it in there, right? | ||
| Like French press, you pour it in, you let it steep in there and then you strain it out. | ||
| But a lot of people, when they do like a pour-over coffee or whatever they're doing, they just put the beans in their filter, ground beans in their filter, pour the hot water over and let it drain through, and you leave a lot of the flavor behind. | ||
| Whereas if you get it wet, let it sit for a minute, and then pour the rest of the water through, you get more extraction of the flavor. | ||
| So when you say get it wet, how wet? | ||
| Well, I put 20% of the water in. | ||
| So for me, I do 21 grams of coffee and 350 grams of water. | ||
| Jesus. | ||
| That's very specific. | ||
| Well, everything is this way. | ||
| I'm a psycho about everything I do. | ||
| I mean, salting meat, I do it by the percentage weight. | ||
| Everything's percentage weight for me. | ||
| Really? | ||
| You don't just, like, salt bay it? | ||
| No, no. | ||
| I mean, I do the salt bay after I weigh it first, you know? | ||
| Obviously. | ||
| No, everything for me is—that's the way you get great consistency, and that's the way you can really figure out what you did wrong and get it better is by adjusting it incrementally, right? | ||
| Like— So that 21 grams of ground coffee for whatever it is, a full-size cup of coffee. | ||
| This is a beautiful one. | ||
| Do I get to keep this mug? | ||
|
unidentified
|
Oh, yeah. | |
| Sure. | ||
| I just offered that to myself. | ||
| No, no, no. | ||
| I like this mug. | ||
| It's for you. | ||
| Thank you. | ||
| That would be great. | ||
| Thank you. | ||
|
unidentified
|
You're welcome. | |
| I'll drink my coffee and look at you every day. | ||
| Beautiful. | ||
| I'll get weird. | ||
| It's handsome. | ||
| So I take the first 100 grams of water and I pour it over. | ||
| And then I go and I take my... | ||
| I do some of my morning activities. | ||
| Like, before I start the shower, I do my... | ||
| And then I come back and I finish the coffee the other 20 seconds. | ||
| How much time in between? | ||
| Depends on what I have for dinner the night before, really. | ||
| Oh, so you take a shit. | ||
| I take a shit, and then I come back, I'm going to finish. | ||
| So, like, 15 minutes? | ||
| Yeah, it could be any amount of time. | ||
| It's just... | ||
| Really, it should... | ||
| I don't like to drink my coffee super hot, so I don't mind that extra time to cool it down a bit. | ||
| But I think you just want to give it about two minutes for the coffee to bloom, for it to... | ||
| For the whatever, you know, there are scientists that would explain like the starches absorbing the water, which is allowing them to release. | ||
| Because if you think about pouring coffee over, it's like little ground pebbles of coffee beans. | ||
| You pour the water over and you want the water to have a chance to leach out the flavor that's inside of the ground. | ||
| And like espresso is really fast and you grind it really, really fine, right? | ||
| Whereas maybe a French press is going to steep for quite a while. | ||
| So you grind it quite a bit coarser. | ||
| And so pour over maybe somewhere in between, but it still needs a few, few seconds to steep. | ||
| But that's what you prefer, the pour over. | ||
| Yeah, I'm a pour over guy. | ||
| I had a guy on my podcast many years ago. | ||
| Peter Giuliano? | ||
| Is that how you say his last name? | ||
| He is like a legit coffee expert. | ||
| Like I just started kind of getting into coffee and I was like, well, there's got to be a guy out there that really knows coffee. | ||
| And I got this guy on and he gave me a full, he's like a fanatic. | ||
| What's his name? | ||
| Does he own a coffee company or is he? | ||
| I don't remember. | ||
|
unidentified
|
Coffee Science Foundation? | |
| Science! | ||
| This guy's a real coffee. | ||
| Coffee Specialty Association? | ||
| He knows so much. | ||
|
unidentified
|
There you go. | |
| But one of the things that he explained was that all coffee comes from Ethiopia. | ||
| And that this idea of Colombian coffee and that coffee in South America, it was brought to South America from Ethiopia. | ||
| Wow. | ||
| And then they had to deal with a bunch of issues like coffee rust, like mold growing on coffee and stuff like that. | ||
| Ethiopia is a very arid climate, and they would just dry the beans out in the sun. | ||
| But you couldn't do that in these very moist South American climates, so that they had to come up with a completely different method of processing the coffee. | ||
| Processing the current beans. | ||
| Interesting. | ||
| Very interesting. | ||
| Because if you think about coffee, a lot of times people think of Colombia, right? | ||
| You think of like Juan Valdez and the Colombian coffee. | ||
| I mean, there was a commercial when we were kids of the guy with the donkey. | ||
| Yeah, absolutely. | ||
| The can. | ||
| It was great. | ||
| Everybody got that can. | ||
| I put my money in there. | ||
| But it all came from Ethiopia. | ||
| One of these kids got a coffee company in Jamaican Coffee. | ||
| Oh, really? | ||
| Yeah. | ||
| I don't know. | ||
| I don't want to advertise it. | ||
| He stiffed me with a bill at a restaurant. | ||
| Really? | ||
| I was like, you're so rich and you just jammed on the bill. | ||
| I was eating with him. | ||
| We were eating dinner together and then he was like, yeah, I gotta go. | ||
| I was like, oh. | ||
| Bill came and I was like, damn. | ||
| This guy's got so much dough. | ||
| And he didn't even offer to pay? | ||
| He was out. | ||
| He was out. | ||
| Blame it on the marijuana, I guess. | ||
| Well, there's a little bit of that. | ||
| Dine and dash. | ||
| Maybe cut the guy's slack. | ||
| But he told you he was leaving, right? | ||
| Yeah, but then he gave me like a pound of coffee a couple weeks later. | ||
| He was like, you should put this in your restaurant. | ||
| I was like, homie, if you wanted to, you know, pick up... | ||
| Send me a thousand bucks. | ||
| Pick up your portion. | ||
| That was like $38. | ||
| Oh, you're complaining about $38? | ||
| Yeah, I'm a Jew from New York. | ||
| I remember every penny that's ever been stiffed. | ||
| What did you guys go to eat? | ||
| Um... | ||
| Oh man, where was I? I was with... | ||
| What were you eating? | ||
| I can't tell you because it would betray the restaurant that I was in and the folks that I was with and they would be really upset. | ||
| You know, this is again, like 11 million people are going to be Googling this thing and we'll get a hate mail. | ||
| Okay, I understand. | ||
| It's going to be a thing. | ||
| I understand. | ||
| Is it 11 million people? | ||
| It's a lot. | ||
| Do you know them all? | ||
| I don't think about it. | ||
| I try not to think about it. | ||
|
unidentified
|
Do you really? | |
| Otherwise I'd be weirded out by this conversation. | ||
| If you thought about the amount of people... | ||
| How many people know that I take a shit between when I put the water and the coffee at the beginning? | ||
|
unidentified
|
Don't think about it. | |
| Don't think about the numbers that are listening. | ||
| It'll fuck up the experience. | ||
| It doesn't bother me. | ||
| Good. | ||
| It seems to not be bothering you at all. | ||
| But there is a pen and paper here, which makes me feel like that's my... | ||
| But occasionally, sometimes, mine is scattered with little things that I'm supposed to remember, and I rarely check. | ||
| But there's a few people that I've booked because of conversations that I've had with people. | ||
| Oh, yeah. | ||
| You take a note, you want to get back to something. | ||
| Yeah, yeah, yeah. | ||
| I don't want to interrupt you, but you don't want to stop your flow, but I have a thought for later. | ||
| How long did this book take to write? | ||
| We spent a year on this book, Matt and I. The writing, because there's 120,000 words in there. | ||
| So listen, you work in a restaurant, you teach people how to cook for a living, and the way I think about it is... | ||
| Most cookbooks explain how to do an individual task, but don't really take the time to explain the why behind what you're doing is important. | ||
| And kind of like if you lead a horse to water and you beat it over the head and you can't keep it alive necessarily, but if you teach it to drink or fish, it'll feed itself for years, you know what I'm saying? | ||
| I think you fucked that thing up, but I know what you're saying. | ||
|
unidentified
|
You teach a fish to ride a horse. | |
| If you explain the why behind what they're doing, it gives them the entrepreneurial authority to make decisions in the kitchen and gives them the confidence to cook without being so... | ||
| People are scared a lot of times of changing one thing because they think they're going to ruin the dish because they don't understand what they're doing. | ||
| Right. | ||
| So we were like, we want to not just write a cookbook, but we had this column together where it was 100 questions for my friend the chef, and it was like, I got a question. | ||
| Can you explain what's going on here so I really can understand it? | ||
| And this was an expansion of that where we were like, we take a question, we have an article that explains what's really going on. | ||
| And then the recipe for me is very delicious, but the real goal of the recipe is to help illustrate. | ||
| For instance, you go to the supermarket, there are all these different types of olive oil. | ||
| They're like $30 for a little bottle, and then this one's like a gallon for $10. | ||
| Like, why are they different? | ||
| I don't really understand. | ||
| Am I supposed to do something different with them? | ||
| But as an American, we're just like, yo, the most expensive is the best. | ||
| So I'm just going to buy the most expensive one. | ||
| I always wanted to know about that. | ||
| Like, what is the difference in olive oils? | ||
| So there are, depending upon the extraction and the yield from the crop and the real estate price of where it's being grown, etc., etc., etc., The different olive oils have different strengths, different flavor, you know, strengths of flavor. | ||
| So some of them are very, very light flavored and neutral and they're great for salad dressings and for cooking with. | ||
| And some of them are extraordinarily pungent, like can be spicy and fruity, and they're really like a seasoning for finishing something with. | ||
| So we then explain that, you know, how that process works, why a $30 olive oil, if you were to, you know, $30 for a small bottle of olive oil, if you were to cook with it, it's just like a big waste. | ||
| Or make a salad dressing, it can be really... | ||
| It can clash with the lemon. | ||
| It'd be very spicy, bitter, and unpleasant. | ||
| And then we illustrate it with a recipe that says, hey, we got this pasta where we're going to saute the garlic in the light-flavored olive oil. | ||
| And then at the end, we're going to finish it with this finishing expensive olive oil. | ||
| So you can really see, like... | ||
| Now I understand. | ||
| So now, from then on, you're going to understand how to use this ingredient, and you'll never have a question again. | ||
| You'll never have to go back to the recipe, if that makes sense. | ||
| How does one know? | ||
| Is it based on price? | ||
| How do you know what's a more robust... | ||
| It's $10 a liter basically for the lighter flavored stuff and $30 a liter is the expensive stuff is basically what it comes down to for restaurant pricing. | ||
| So you see a bottle of Cola Vita or whatever it is and it's a big bottle for $8 and it's always extra virgin olive oil that I'm using. | ||
| But the less expensive stuff has got a bigger yield. | ||
| They're getting more out of it. | ||
| It's less concentrated. | ||
| It's a milder olive oil. | ||
| And what is a really good, expensive, strong-tasting olive oil? | ||
| What companies... | ||
| There's a company called Laudemio that for me is the number one. | ||
| Spell that? | ||
| L-A-U-D-E-M-I-O maybe. | ||
|
unidentified
|
Laudemio. | |
| I'm probably... | ||
|
unidentified
|
Oh, I'm not allowed to do... | |
| Oh, shit. | ||
| They told me if you do accents, you're done. | ||
| No accents. | ||
| Italian accents? | ||
| Yeah, I'm Italian. | ||
| Who's they? | ||
| You're not the guy that's... | ||
| You're not the guy. | ||
| It's okay. | ||
| Those are my people. | ||
| Those are my people. | ||
| Oh, what? | ||
| So, Laudamio oil... | ||
| So, there it is right there. | ||
| You know, it's so expensive. | ||
| Look at that. | ||
| It's like a tiny bottle. | ||
| But this stuff is... | ||
| $44 for 16 ounces. | ||
| This stuff, for me, like... | ||
| You know, it's like liquid gold, man. | ||
| There are a lot of great finishing oils out there. | ||
| And like anything else, it's a seasonal product that gets pressed in the fall and you've got to use that years. | ||
| If you leave it sitting around, it's not going to be good anymore. | ||
| And are you a guy that will sprinkle a little bit of that on a steak and then add some salt to it after you're done? | ||
| I love that. | ||
| Yeah. | ||
| The first time like that beefsteak of Fiorentina, the first time I had olive oil and lemon and salt on steak, it was like. | ||
| I got obsessed with, before I got this Argentine grill, I got obsessed with watching Italians cook steak over wood. | ||
| Because there's, believe it or not, and I don't know a fucking word they're saying, because they're just talking in the native tongue over there, and they're cooking these steaks over wood, and then eating it and going, oh! | ||
|
unidentified
|
Oh! | |
| Oh! | ||
| With the hands and serving it. | ||
| And it's pretty amazing. | ||
| And there's a bunch of restaurants in Florence that specialize in just steak, which you think of steakhouses as being very much an American thing. | ||
| But in Italy, this is their thing, and they almost universally are cooking over wood. | ||
| And so I got really into it. | ||
| I mean, I've definitely had some extraordinary experiences in Tuscany with those steaks, and then in Florence with the steaks, and then... | ||
| You know, you think, well, maybe it was just because I was like... | ||
| Because you get high on the experience of being there, and you're like, I don't know, was it really that good? | ||
| That's why I went back to La Barbecue, because I was like, I don't know, man. | ||
| That was the first time I ever had it. | ||
| Like, let me go back. | ||
| And then you eat it again, and you're like, nope. | ||
| This is really good. | ||
| Like, they're doing something special. | ||
| And that's how I feel about Florence. | ||
| Like, the steaks in Florence... | ||
| It's something special. | ||
| It's a specific type of cow as well, correct? | ||
| It's what they call the chianina cow. | ||
| There's that Dario the Butcher who made it all famous because he's reciting from... | ||
| What's that poet? | ||
|
unidentified
|
Dario the Butcher's... | |
| Anyway, there was a book by a disciple of Mario Batali who wrote about it and really blew this guy up. | ||
| And he's this crazy, larger-than-life character. | ||
| They're working cows. | ||
| So they're tough if you try and cook them. | ||
| They're cooked very rare. | ||
| And it's one of the few instances that you see a thick... | ||
| Tough steak cooked blood rare and it can be tender because generally more working cow makes a tougher meat, right? | ||
| So you got to cook it longer and slower. | ||
| It's a little counterintuitive. | ||
| That's why when you see like the grass-fed meat... | ||
| And people talk about it not being that great. | ||
| And it's like, you don't really know how to cook it. | ||
| It's not supposed to be like when you go down to Argentina, you don't necessarily get like a thick steak like you do in America. | ||
| It's a different way of cooking this specific thing that makes it great for what it is. | ||
| I was going to ask you about that. | ||
| Do you prefer a grain fed steak or grass fed steak? | ||
| So, like, if I want a thick-ass ribeye and it's going to be delicious, like, American experience, it's a grain-fed steak is the American steak experience that I know and love. | ||
| The flavor of grass-fed beef is, you know, is phenomenal, right? | ||
| It's like a richer flavor, right? | ||
| It can be rich and fuller, and you've got this. | ||
| I also really like a toothsome Texture on a steak, whereas we put a high price on tenderness here, Americans generally, whereas I like a toothsome steak, and grass-fed can have a great texture, chewy texture, which I like. | ||
| Yeah, I don't get that whole need for everything to be something you can eat with your gums. | ||
| Well, you got your teeth still. | ||
| Give it a couple years. | ||
| Make fake teeth, man. | ||
| You can get new teeth if you lose a tooth. | ||
| I just don't understand this. | ||
| I think it's a lazy thing, like a not wanting to work even when you're eating. | ||
| But America, I mean, America has the greatest meat in the world. | ||
| I'm a big America guy. | ||
| Like, I love my country. | ||
| I really, and I love the food here. | ||
| I think, you know, I love McDonald's, and I love the fancy. | ||
| I love it all, man. | ||
| You love McDonald's? | ||
| I love it all. | ||
| Do you like filet of fish? | ||
| I've never had the filet of fish. | ||
| My wife loves the filet of fish. | ||
|
unidentified
|
That's what I love. | |
| I eat the chicken nuggets. | ||
| I'm a nugget man. | ||
| Oh, God. | ||
| With that barbecue sauce. | ||
| Chicken dicks. | ||
| It's just chicken dicks and assholes. | ||
| I know this is not part of this podcast, but just so you know, only three birds have penises and chickens are not one of them. | ||
| They got that cloaca. | ||
| Yeah, but only three birds. | ||
| Chickens don't have. | ||
| So there's no chicken penis in a chicken nugget. | ||
|
unidentified
|
It's true. | |
| Chicken asshole. | ||
| Good call. | ||
| You're right. | ||
| You got me on a technicality. | ||
| If there were ducks, I've... | ||
| Ducks have giant dicks. | ||
| They're the longest penis of any animal. | ||
| And they're corkscrewed like a fucking drill. | ||
| And they can become erect and ejaculate in less than a half a second. | ||
|
unidentified
|
Wow. | |
| And they can do flyby. | ||
| There's a whole book about it. | ||
| And unfortunately, almost all duck sex is non-consensual. | ||
| Non-consensual. | ||
| And they fly by and do it, but they never know. | ||
| It's like half a second. | ||
| Yeah. | ||
| Yeah, it's really something else. | ||
|
unidentified
|
It's awful. | |
| But that's why, after that, that's why they took away the penises from the rest of the birds. | ||
| Duck is a goddamn delicious bird. | ||
| So, here's the thing about- I had some duck the other night from a local Chinese restaurant. | ||
| It was phenomenal. | ||
| Duck fat is special. | ||
| The same way the pork fat is special. | ||
| For fries? | ||
| It melts at a low temperature, and it can be very moist. | ||
| It's like- You almost never see cold preparations of meat with a lot of fat except for pork and duck because that fat melts at a low temperature and it gets like... | ||
| Do you ever have a cold lamb? | ||
| Yes. | ||
| And it can be like kind of waxy. | ||
| Cold beef is the same way. | ||
| The fat doesn't melt in your mouth. | ||
| I eat a lot of cold beef. | ||
| You do? | ||
| Yeah, because what I do is I'll cook like, because I'm on this wacky diet and I don't have a lot of time, so I'll set aside, like, I'll cook like four or five ribeyes. | ||
| And then I slice them up and I'll put them in like a sealed glass Tupperware type deal. | ||
| And then in the morning I do my training and then I'll eat. | ||
| And I eat, I just pour some hot sauce on a plate and I dip the cold steak into the hot sauce and I eat it. | ||
| What kind of hot sauce? | ||
| My favorite right now currently is a company called Senor Lechuga out of Brooklyn, and they're fucking phenomenal. | ||
| Do you know these guys? | ||
| No. | ||
| Who's Senor Lechuga out of Brooklyn? | ||
| Well, my friend Andrew, who runs Half Face Blades, he's a former Navy SEAL who's a knife manufacturer. | ||
| He makes knives. | ||
| And he sent me one that he... | ||
| Oh, look at my quote on there. | ||
| Legit as fuck. | ||
| Look at that. | ||
| Look, habanero, onions, reapers, they have all these different flavors. | ||
| Like Andrew's has, it's got, I think he uses reapers and- Do you love it super spicy like that? | ||
|
unidentified
|
Yeah. | |
| Oh, you do? | ||
| You're a real man. | ||
| I'm like a hot-ish guy. | ||
| I like it hot. | ||
| He has truffles, I think dried tomatoes or something like that. | ||
| I think that's what he has, but he sent me a giant batch of it. | ||
| It's phenomenal. | ||
| It's really delicious. | ||
| It's got a great taste, but it's also very spicy. | ||
| And so what I'll do is I'll pour a bunch of it on the plate and I'll dip these slices of cold steak in. | ||
| And that's generally like, I would say that's like 80% of the time that's what I eat for breakfast. | ||
|
unidentified
|
So listen to this. | |
| This is a cookbook. | ||
| The last chapter is like project. | ||
| We're obsessed with cooking shit fast here in America. | ||
| You're like, I gotta cook this. | ||
| And everything you look online, it's like, yo, how can I make a roast chicken in 10 minutes? | ||
| You can't. | ||
| You can't make a roast. | ||
| There's lots of great chicken dishes in 10 minutes. | ||
| Roast chicken, any one of them. | ||
| And so there's a hot sauce recipe in here. | ||
| It takes like three weeks. | ||
| It takes more than that. | ||
| But you got the book. | ||
| I really think it's only got five ingredients. | ||
| It's a fermented hot sauce that I've been making for years. | ||
| I got obsessed with it. | ||
| So you make your own hot sauce, too. | ||
| I make my own hot sauce. | ||
| And, you know, not to sell, man. | ||
| Just for... | ||
| I used to make it because the meatball shop, I used to do it at the meatball shop. | ||
| And, man, we got it embargoed by the health department. | ||
| It was a whole thing. | ||
| What happened? | ||
| Okay. | ||
| So I had this commissary kitchen in Brooklyn. | ||
| And I was fermenting hot sauce, which is, you know... | ||
| I don't think you're allowed to do this. | ||
| I did a bunch of research about it, but I knew you weren't allowed to do this, so I labeled it... | ||
| Man, I don't think you're allowed to say this. | ||
| I'm going to get in trouble, but that's okay. | ||
| It's worth it. | ||
| I labeled it like... | ||
| Like fermented hand soap. | ||
| Because I thought the health department would come in and be like, oh, he's just like making hand soap. | ||
| It's like non-edible fermented hand soap. | ||
| Like it'll be fine. | ||
| And they were like, what's this? | ||
| And I was like, oh, it's like hand soap. | ||
| And they just didn't buy it at all. | ||
| They were like, how stupid do we think you, like zero chance. | ||
| And so they were like, this is hot sauce. | ||
| They made me, they went to every single one of our restaurants. | ||
| I had like nine restaurants at the time. | ||
| And they put an embargo on my hot sauce. | ||
| I had to like lock it up. | ||
| What's wrong with... | ||
| I don't understand. | ||
| Well, because if you're going to ferment something, they're worried about bacterial growth, not doing it right, and killing a bunch of people, which, frankly, I should be concerned about as well. | ||
| Yeah, but come on. | ||
| With hot sauce, is that even a situation? | ||
| Has anyone ever died from... | ||
| Nope. | ||
| I mean, no one has ever died from fermented... | ||
| So basically... | ||
| Over-regulation. | ||
| You could do that in Texas. | ||
| They wouldn't give a fuck. | ||
| They'd give you a gun, too. | ||
|
unidentified
|
People are just dropping dead from hot sauce right left out. | |
| The... | ||
| Ultimately, I had to give a sample of it to NYU, and they did a three-week incubation process, and then I got it unembargoed. | ||
| And so this has now been proven to be safe. | ||
| NYU has a fucking hot sauce lab? | ||
| They had to put it in an incubator, and they try and grow negative bacteria out of it. | ||
| Oh. | ||
| As if you left it in your cupboard. | ||
| But isn't that the whole reason for hot sauce in a lot of climates? | ||
| That's one of the reasons why Mexico uses a lot of hot sauce. | ||
| I was under the impression that those spices actually kill a lot of the bad bacteria. | ||
| Isn't that one of the reasons why they use wasabi in sushi as well? | ||
| I think that's a fallacy. | ||
| Oh, really? | ||
| Yeah, yeah, I think if you have bad meat and you put hot sauce on it, you just get spicy bad meat. | ||
| I don't mean it that way, but I mean, I think that- No, no, I think it's actually a falcon. | ||
| Oh, but let's- Can we look that up? | ||
| Yeah, let's Google that, because I remember watching this thing, maybe I was reading something, where a Japanese sushi chef was talking about how foolish Americans are to eat sushi without wasabi, and that wasabi actually helps protect you from the potential bad bacteria of the sushi. | ||
| I imagine a world where that Japanese man believed what he was saying was true and said it with great enthusiasm. | ||
| But I always thought, like, if you think about places where it's like hot, hot temperature, you know, like... | ||
| But they'd also grow, that's where chilies grow. | ||
| Chilies grow where it's hot. | ||
| It kills a specific bacteria, H. pylori, which can cause digestive problems, but it doesn't kill all bacteria and it doesn't kill parasites or anything like that. | ||
| Well, yeah. | ||
| But, okay, so some bacteria. | ||
| So they probably figured it out in some place. | ||
| Yeah. | ||
| So there's probably something to it. | ||
| Now, is that just hot peppers? | ||
| Like, all hot peppers, or...? | ||
| This says, and this thing I looked up, specifically Japanese wasabi. | ||
| Oh. | ||
| So it said other things you might be getting a mixture of... | ||
| This is what CNN has an issue with right here, because he's like, listen, you're fine. | ||
| As long as you eat the chili, you'll be fine, dude. | ||
| I don't think I said that. | ||
| Yeah, this says sadly you're not getting real wasabi at your average restaurant because it's difficult to make and very expensive, so it's a mixture of horseradish with green food coloring. | ||
| Yeah, Phillip said that too. | ||
| Phillip was the head chef at Sushi Bar ATX. When is he opening his sushi? | ||
| He's got another place that's opening up very soon. | ||
| I believe it's going to be in March, and I will most certainly announce it on my Instagram and fuck up his entire organization. | ||
| Oh, actually, so the very next thing talks about a myth about mixing wasabi with soy sauce, and the very first sentence is, don't do it. | ||
| Wasabi's original germ-killing purpose is no longer valid. | ||
| You're not getting real wasabi. | ||
| Can I ask what the, where you're, is this like a, where you read this? | ||
| I went to, it's grunge.com, and it's sushi myths that are very stupid. | ||
| Okay, let's go with hot spicy food, like hot peppers. | ||
| Try that. | ||
| Google that same thing. | ||
| So I typed in wasabi. | ||
| Does wasabi kill bacteria? | ||
| Right, but let's just go Google hot peppers kill bacteria, like spicy peppers, because I think that was what I had heard first. | ||
| And I think Bourdain might have been the one who told me that. | ||
| I mean, I never speak poorly about the dead, so I would never... | ||
| Capiscums, there you go. | ||
| Including chiles and other hot peppers are in the middle of the antimicrobial pack, killing or inhibiting up to 75% of bacteria, while pepper of the white or black variety inhibits 25% of bacteria. | ||
| So that is true. | ||
| So spicy food does kill some bacteria, 75% of bacteria. | ||
| Wow, man. | ||
| But look at this. | ||
| Spicy food really does not kill bacteria in another one. | ||
| Wow. | ||
| What are the fucking... | ||
| See? | ||
| It's complicated. | ||
| Who's right? | ||
| I think that we get to tie. | ||
| We get to tie. | ||
| We both get to live to fight another day. | ||
| I love to tie. | ||
| Look at this. | ||
| Does spicy food kill bacteria? | ||
| Yes! | ||
| Hot foods kill bacteria. | ||
| There are two main reasons why spicy foods kill bacteria. | ||
| The first thing you read comes from a 1998 article. | ||
| No, right below that. | ||
| I know, but I'm saying the first thing you read. | ||
| Oh, I see. | ||
| In 1998, they thought that. | ||
| What about that one before that food vision that says it does? | ||
| Yeah. | ||
| Click to see when that article is. | ||
| 2021. It says it does. | ||
| Yeah, but like this is... | ||
| So what are they basing it on? | ||
| I know, but that's why I said it's like a blog, so... | ||
| That's the problem, right? | ||
| This is just fake news. | ||
|
unidentified
|
Goddammit! | |
| 100% fake news. | ||
| Sorry to say that. | ||
| Go back. | ||
| Go back. | ||
| Go back to what you just saw and scroll down a little bit. | ||
| So it says, yes, hot foods kill bacteria. | ||
| The two main reasons why hot foods kill bacteria. | ||
| Heat from the spices killing off any harmful bacteria in your mouth. | ||
| Some of these spices contain an ingredient called capsaicin, which can help stop harmful stomach bugs like E. coli and salmonella. | ||
| Does spicy food kill stomach bacteria? | ||
| Some of the spices contain an ingredient called capsaicin, which helps. | ||
| They're repeating themselves. | ||
| So I wouldn't go with this. | ||
| This is a shitty blog. | ||
| All right. | ||
| I know. | ||
| AI could have written it. | ||
| I wouldn't. | ||
| I think you should go to Harvard EDU. I would never pull that up. | ||
| And talk about... | ||
| It's probably Russian disinformation. | ||
| Probably. | ||
| They're trying to get us to have food poisoning. | ||
| Yeah, that's exactly what it is. | ||
| Go to Half Face Blades Senior Lechuga Sauce. | ||
| Because this is my absolute favorite. | ||
| He just sent me a giant jar of it. | ||
| And this stuff, I'm pretty sure it has, I think it has dried tomatoes in it, too. | ||
| I think it has like reapers. | ||
| Truffle reaper, it's called. | ||
| Yeah, go to it so you can see. | ||
| Oh, sorry. | ||
| That's it right there. | ||
| Wow. | ||
| Oh, heirloom tomatoes. | ||
| So it's got heirloom tomatoes. | ||
| It's got winter truffle and reapers. | ||
| That stuff is the shit. | ||
| That is my absolute favorite hot sauce. | ||
| I'd love to try this. | ||
| I'll get you some. | ||
| I'll get you some. | ||
| I'll have some scent to you. | ||
| Truffle and fusion right on you. | ||
|
unidentified
|
100%. | |
| Wow, he's got a lot of ingredients. | ||
| His stuff is so good, man. | ||
| I'm telling you. | ||
| It's both spicy. | ||
| I don't just want... | ||
| That's like they have that... | ||
| No offense to the show, but that hot wing show where you eat as hot the wings as you can. | ||
|
unidentified
|
Yeah, but it's hysterical. | |
| It's funny. | ||
| Have you been on that show? | ||
| No, not interested. | ||
| I don't want to answer questions while I'm crying. | ||
| It's so funny. | ||
| I'm sure it is. | ||
| There's some of those guys. | ||
|
unidentified
|
I talk enough. | |
| I talk enough to not do anybody else's show. | ||
| But when you do like the flavor of something and it also has a kick, that's what I like. | ||
| That's why I like the Senor Lechugas. | ||
| I think that that's something that people lose sight of, and I could not agree with you more emphatically. | ||
| Yeah. | ||
| Like, the spice of these chilies, especially when you're talking about some, like, habanero, which is so spicy, it's got a really special, like, floral, fruity flavor. | ||
| And then people just want to kill it with the spice. | ||
| You're like, yo, man, it's a seasoning. | ||
|
unidentified
|
Right. | |
| It's not just for the heat. | ||
| Right. | ||
| We could just put cayenne pepper on there if you just want. | ||
| You lose something. | ||
| You lose something by just... | ||
| It's like a macho thing, I think. | ||
| Guys want to just like... | ||
| Although some people are born with a different... | ||
| Like my step-sister... | ||
| My sister-in-law, my brother's wife, Stephanie, she loves spice so much that I'm like, there's something about your tongue that's different. | ||
| She likes spice so much that as a little kid, she heard that her aunt had pepper spray in her purse. | ||
| LAUGHTER And this is a legitimately true story. | ||
| She went down, after everyone went to sleep, at like seven years old, and sprayed herself in the face with pepper spray. | ||
| Woke the whole... | ||
| And she just, you know, everybody's like, what did they do? | ||
| What did they bring you to the hospital? | ||
| They're like, no, they laughed at me. | ||
| They just laughed at me. | ||
| Oh my god, that's hilarious. | ||
| Yeah, so she likes spice in a way where I'm like, it's not just liking spice. | ||
| Like, your tongue is not picking up the same sensitivity that my tongue. | ||
| I think you're 100% correct about that because my kids vary wildly. | ||
| And my wife has a sensitivity to spicy food, and I love spicy food. | ||
| So I have one daughter that hates spicy food, doesn't want any spice. | ||
| And I have another one who's a little savage who has senor lechuga. | ||
| And just pours it. | ||
| She'll, like, pour it on, like, she'll, like, we'll have, like, chicken, and she'll dip, like, drumsticks into this hot sauce and be chewing on it. | ||
| I'm like, are you okay? | ||
| Like, in the beginning, it freaked me out. | ||
| But, you know, she's fucking 11, and when she was, like, 9, she was doing this. | ||
| I was like, this is wild. | ||
| This kid is- This is concerning. | ||
| This kid's a savage. | ||
| I thought she was, like, playing it up. | ||
| Like, she was going to start crying, but nope. | ||
| She's just like, mmm, this is bad. | ||
| And she laughs. | ||
| She's like, it's not even that spicy. | ||
| Like, something's going on with her mouth that's very different than my middle daughter. | ||
| My main problem with the spicy is that I like it from here to here. | ||
| Your asshole. | ||
|
unidentified
|
Oh, my God. | |
| The gift that keeps on giving. | ||
| That snake bite is no... | ||
| I just can't do it. | ||
| It is a weird feeling when your asshole's on fire from the food you ate in your mouth. | ||
| Like, what's going on inside? | ||
| That's the other thing. | ||
| There's this guy named Paul Saladino. | ||
| He goes by the name CarnivoreMD, and he's a firm believer that... | ||
| Most of the foods that people eat are not necessarily good for you to thrive on. | ||
| And he believes that meat and fruit are the safest bets. | ||
| And he thinks that hot peppers are bullshit. | ||
| It's really not good for you. | ||
| They create leaky gut. | ||
| They create inflammation. | ||
| When you're taking in that spice, that is basically defense chemicals from these plants so that you don't eat them. | ||
| That's what they want. | ||
| They want you to not eat them. | ||
| So you bite into it, and it's fucking horrendously painful, and that keeps animals from eating them. | ||
| But then at the same time, those same spicy, you know, birds don't have a sensitivity to spice. | ||
| And so the flowers are designed in such a way as to attract the birds to eat them to spread their seeds. | ||
| So you're like... | ||
| Man, I'm not a botanist and I'm not an evolutionary scientist, but clearly there's a lot of information we don't know out there. | ||
| Talking about the gluten stuff, they're making leaps and bounds. | ||
| every day they're discovering new information about the way our bodies work and process food and we're we're gonna get to the bottom of it very soon because there's a lot of there's a lot of bullshit out there I mean there's so much bullshit when it comes to food and it's so annoying and like you know my mom was like is a real hippie she eats like she's like only mashed organic food and then you know we all made fun of her and I'm like And like 50 years later, turns out she was right. | ||
| And the hippies won. | ||
| And like, you should eat only like organic, healthy, natural foods. | ||
| And you shouldn't be eating all this chemical crap. | ||
| So I feel like over the course of the next however many years, we're going to start to really see how our body works, unlock these. | ||
| And then, you know, some of the shit will be right and some of it will be... | ||
| Have you eaten in Italy? | ||
| I have. | ||
| I've traveled a bit. | ||
| Do you notice the difference in the way your body feels when you eat their pasta? | ||
| Okay, so I gotta... | ||
| This is a big myth. | ||
| This is a big myth that I gotta... | ||
| How so? | ||
| Okay, well, I don't really know what I'm talking about, so I want to start with that as a caveat. | ||
| And then I want to get into... | ||
| A lot of the pasta made in Italy is made with American wheat. | ||
| A lot of the pasta that we think of as Italian... | ||
| They actually import a lot of their wheat. | ||
| So I don't believe that it's... | ||
| I don't believe that genetically the wheat is... | ||
| And I'm not... | ||
| Again, I don't know this. | ||
| Like, we need to get... | ||
| Who's the scientist? | ||
| I was just on some show the other day and I said something and they were like, well, Neil deGrasse Tyson was on here last week and he said... | ||
| He doesn't know jack shit about wheat. | ||
| I was like, that guy doesn't... | ||
| But my friend Maynard Keenan, you know, the lead singer of Google, he owns Merkin Vineyards, so he makes his own wine. | ||
| But he also... | ||
| Isn't a Merkin a male? | ||
| It's a girl. | ||
| It's a toupee for your vagina. | ||
| I think it's a pretty unison. | ||
| Is it? | ||
|
unidentified
|
Maybe. | |
| I mean, I could definitely wear... | ||
| Well, that's him. | ||
| He's a silly boy. | ||
| He likes to... | ||
| So he did that on purpose. | ||
| He's a brown belt in jiu-jitsu, too, by the way. | ||
| I'm not going to talk shit. | ||
| Yeah, he's a legit athlete and a real martial artist and a great guy. | ||
| Just a genius person. | ||
| But anyway, my point is, he told me that what was going on is, you know, he makes pasta and makes breads and, you know, his Osteria. | ||
| He has a really great Osteria in Old Town Scottsdale, Arizona. | ||
| What's it called? | ||
| Merkin Osteria. | ||
| It's really great pizza, really great food. | ||
| He's just an awesome guy. | ||
| And his wine is fantastic, too. | ||
| He's got a lot of really interesting experimental wines. | ||
| He has an experimental champagne that he made and great stuff. | ||
| But anyway, he told me that they used to have wheat. | ||
| That was essentially lower yield and it had less complex glutens in it. | ||
| And through manipulation over the years of, you know, just selective growing, they've developed a wheat that is a higher yield per acre. | ||
| But the problem with it is it's like a denser, thicker wheat with more complex glutens. | ||
| And with some people, they have more difficulty in processing that wheat. | ||
| Now, he said when you get wheat that is from Europe, that is heirloom wheat. | ||
| And he likes a mixture of them, by the way. | ||
| He doesn't necessarily... | ||
| He's like for the bite and the chew. | ||
| He likes a little bit of the more complex wheat that people have a harder time digesting. | ||
| But his take is just have it in moderation. | ||
| Don't eat it all day every day, but eat it occasionally. | ||
| The problem is that I, as a chef, I get very hung up on this gluten-free thing. | ||
| It's very difficult because you just get people coming into your restaurants with their allergies and 99% of it is bullshit. | ||
| And so I get a visceral negative reaction when anybody has... | ||
| And I put a smile on my face and I'm like, I serve people and I want them to have a great experience. | ||
| I don't want to be rude, but I'm just like... | ||
| Have you ever done one of those food allergy tests? | ||
| Because you said you have allergies, right? | ||
| To hay fever and stuff like that. | ||
| You should. | ||
| I know that I'm allergic to gluten. | ||
| I know. | ||
| How could I not? | ||
| You should smell. | ||
| I mean, it's... | ||
| That's what I'm saying. | ||
| I think that's real. | ||
| And I think... | ||
| Listen, nobody loves pasta or pizza more than me. | ||
| I fucking love it. | ||
| When I'm eating a big bowl of pasta, I'm a glutton. | ||
| I eat way too much of it, whether it's lasagna or spaghetti, and that's how I get fat. | ||
| You know that Felix is one block away from my house? | ||
| One block away. | ||
| That is the best restaurant. | ||
| That is literally one of the absolute best restaurants on planet Earth. | ||
| That guy makes pasta. | ||
| Oh my God, does he make pasta? | ||
| And it's so good. | ||
| It's so good. | ||
| I guess it charges you for it. | ||
| Yes, it should. | ||
|
unidentified
|
That was a hundred dollars. | |
| You're on fucking Abbot Kinney in the middle of... | ||
| It's expensive over there, even though there's tents everywhere. | ||
| But the point is, that place, I'm eating pasta. | ||
| Fuck my diet. | ||
| But for the most part, my body doesn't react the best when I have a lot of bread. | ||
| I feel like that is the Eastern European kind of like body shape of a beer belly. | ||
| It must be some sort of gluten sensitivity or we get it from that. | ||
| We all look the same and it's a great look. | ||
| I support it. | ||
| I'm into it. | ||
| My wife loves me. | ||
| She loves my belly and I love it. | ||
| I would have a hard time giving it up, man. | ||
| Yeah, I don't give it up. | ||
| I don't give it up, but I've cut it way back. | ||
| Cut it way back. | ||
| Like, the other night I had tacos. | ||
| We had some CM Smokehouse, another fantastic place in town. | ||
| Nick, the owner of the comedy club that we work at, Vulcan Gas Company, he went to CM Smokehouse and brought a ton of fucking insane tacos back to the green room. | ||
| Oh my god, it was good. | ||
| And I wasn't going to leave them there. | ||
| I had to indulge. | ||
| With wheat flour tortillas. | ||
| Wheat flour tortillas that are cooked in beef tallow, apparently. | ||
|
unidentified
|
So good. | |
| Yes, it was so good. | ||
| It was phenomenal. | ||
| Because in California, we're mostly corn tortillas. | ||
| I like corn, too. | ||
| I love corn tortillas, too. | ||
| I love authentic Mexican food. | ||
| I'm a giant fan of real, legit Mexican food. | ||
| I talk about this all the time trying to figure it out. | ||
| Mexican food is one of the greatest cuisines in the world. | ||
| Why does a country develop this amazingly complex food? | ||
| Why do they have a relationship to food that allows them to make it... | ||
| One of the things that they put their energies into. | ||
| Like, you know, you look at Japan versus Japan and China and Vietnam. | ||
| And then you look at other countries in the near vicinity and you're like, wow, these cuisines are so spectacular. | ||
| And like, you know, you look at Mexico and you're like, why is the food here so good? | ||
| What is it? | ||
| Italy, I mean, different areas in the world have cultures that are surrounded by food. | ||
| And love for food, but like, why is Mexican food so good? | ||
| Why is it breakfast, lunch, and dinner? | ||
| Is it the confluence of ingredients? | ||
| Is it the people's passion for it? | ||
| I don't know. | ||
| Well, there's so much going on in Mexico, right? | ||
| First of all, there's a giant emphasis on family. | ||
| That is a big part of Mexico and also a big part of Italy, which is maybe like one of the reasons why I'm drawn to it. | ||
| It's because like... | ||
| My grandmother used to cook. | ||
| She used to make her own pasta. | ||
| She made her own sauce. | ||
| They grew the tomatoes in the backyard. | ||
| I mean, I remember to this day, my grandmother rolling out the flour and rolling out the dough to make pasta, make lasagna and make all different kinds of pasta. | ||
| And there's something about those meals where the whole family's together just going, oh, this is incredible. | ||
| It's like there's an emphasis in a lot of Latin cultures, like Italian being one of them and Mexico being another one of them, where the emphasis is around these family meals. | ||
| And there's something about Mexican cuisine that is... | ||
| Like I said, I'm a giant fan of spicy, which is also a factor for sure, right? | ||
| Because like a fantastic carne asada with like a little bit of a kick to it and it's like there's something about like mole, delicious flavors and I'm just, I just, I think there's so many different exciting flavors that come out of Mexican restaurants and Mexican cuisine. | ||
| And there's a guy in America that's like, the guy out of Chicago, you know, Rick Bayless. | ||
| Oh yeah, Rick Bayless. | ||
| He was an anthropologist. | ||
| Doing his master's degree in Mexico and was like, fuck this. | ||
| I give it up. | ||
| This is so good. | ||
| And he just devoted his whole life to studying and promoting and cooking Mexican food. | ||
| He was an anthropologist? | ||
| Yeah. | ||
| Oh, wow. | ||
| He's such a smart guy. | ||
| And when he talks about food, it's just so inspiring. | ||
| Yeah. | ||
| Contagious. | ||
| And the towns and where it came from. | ||
| He takes the scientific approach. | ||
| Have you seen the Pasta Granny's Instagram? | ||
| No. | ||
| It's like all grandmothers in Italy making pasta by hand and they're a hundred years old and it's fantastic. | ||
| Oh wow, that sounds great. | ||
| The pasta grannies? | ||
| Pasta grannies, it's great. | ||
| I follow Rick Payless on Instagram. | ||
| Oh my god, those ladies all look like my grandmother. | ||
| And they're all just like, you know, making pasta. | ||
| Oh yeah, there it is. | ||
| Look at her go. | ||
| You know, these hands. | ||
| Oh, yeah. | ||
| Yeah, oh my god. | ||
| Yeah, exactly. | ||
| Look at that. | ||
| But Rick Bayless, I saw him speak a bunch of years back in Chicago and I was so inspired by that guy. | ||
| And his food is as good as it should be. | ||
| It's not just that he writes about food or talks about food. | ||
| His restaurants are fantastic. | ||
|
unidentified
|
What is his restaurant in Chicago called? | |
| XOXO something? | ||
| I'm losing the name and it's embarrassing because I should know it. | ||
| Jamie will find it. | ||
| But he took a lot of shit. | ||
| people are saying he's culturally appropriating Mexican culture by cooking Mexican food. | ||
| It's like, my God, why are you even concentrating on that? | ||
| The man loves this food. | ||
| He's promoting Mexican cuisine with honor and respect and dignity and passion. | ||
| He's so enthusiastic about it. | ||
| It's only helping people. | ||
| There's nothing this man is doing that is in any way, shape or form wrong or disingenuous. | ||
| Not in any way. | ||
| The guy worships Mexican cuisine. | ||
| I was watching a video on his Instagram the other day where he was talking about going into a Mexican supermarket in Chicago. | ||
| So he's showing all these incredible ingredients that he's getting from the supermarket and how he's going to use them in his meals. | ||
| I feel like I was just talking to my buddy about that yesterday. | ||
| How do we... | ||
| Look, my name is Daniel. | ||
| I don't want to hurt anybody's feelings. | ||
| I just want to be a good guy out there. | ||
| And the world is constantly changing. | ||
| Stuff is evolving. | ||
| So I need the rules. | ||
| I don't want to be in trouble for something... | ||
| When the rules change out from under me so like if someone could help me to understand better Exactly where the line between appropriation and you can't let them do that here It's called frontera grill. | ||
| You can't ask that question Because the people they're gonna answer are assholes the people that are gonna be the ones that want to tell you what you can and can't do or assholes Because generally speaking reasonable people are gonna understand exactly what you're doing You're not an Italian guy, but you're making pizza. | ||
| There's not a fucking Italian that gives a shit about that. | ||
| I get nervous. | ||
|
unidentified
|
That's That's my people. | |
| They don't fucking care. | ||
| If your pizza's great, they love it. | ||
| They'll say, oh, fucking Daniel makes the best pizza. | ||
| They don't give a shit, you know, and thank God they don't. | ||
| It's not the people of that culture. | ||
| It would be a few really noisy people that just want to get attention and just want to be negative and complain and just shit on people for no fucking reason. | ||
| And it's just because they know that it's a hot button. | ||
| You can press it, and you can get attention. | ||
| And for Rick Bayless, it didn't work. | ||
| No one really cared. | ||
| Because he's a genuinely... | ||
| You watch his videos! | ||
| The guy fucking loves Mexico! | ||
| He loves it! | ||
| I can understand someone being like, I don't know why this guy's the foremost expert when he's some white guy from Chicago. | ||
|
unidentified
|
He's not. | |
| He's not the foremost expert. | ||
| He's just an expert. | ||
| He's just a guy who loves the cuisine. | ||
| There's probably... | ||
| A thousand people that know much more about it than live in Mexico. | ||
| But here's a guy speaking English right there that's promoting this amazing, delicious food, and he has a great restaurant. | ||
| You can go enjoy his food. | ||
| But the fucking thing about cultural appropriation that's so crazy is we live in a giant melting pot of cultures, and that's one of the cool things about America. | ||
| We're both experts in Brazilian Jiu-Jitsu, right? | ||
| I mean, we literally learned a martial art that was created in South America, or it was... | ||
| That was stolen from Japan. | ||
|
unidentified
|
Stolen from Japan. | |
| Well, improved upon, though. | ||
| For sure, the difference between the way the art was practiced before, when Count Maeda came to Brazil, versus when Elio Gracie and Carlos Gracie perfected it, when they went over it and really Worked on the ground game and concentrated more on the ground game and then went Hickson and Hoyce and all these people took it out to the rest of the world. | ||
| It's a different martial art. | ||
| And it's a martial art that has come out of these cultures melting together. | ||
| And that's beautiful. | ||
| It's not negative in any way, shape, or form. | ||
| We represent it. | ||
| Both of us are black belts in Brazilian Jiu Jitsu. | ||
| You know, I have a black belt in Taekwondo, which is Korean. | ||
| I mean, we're involved in this melting pot of ideas. | ||
| In all fairness, you would definitely see that like, you know, think about like the cultural appropriation of playing cowboys versus Indians where you're like, Okay, that's insensitive for somebody to be like, let me play this game where I'm pretending to shoot Indians when you're like, dude, these are Native Americans that were slaughtered while we just like... | ||
| Yeah, that's a different story. | ||
| That's like pretending to be Holocaust guards. | ||
|
unidentified
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Exactly. | |
| There is clearly a line where some stuff, like there's a gray area maybe, but there's definitely some stuff where you're like, yeah, man, that's not okay. | ||
| Well, here's why that's not okay, right? | ||
| Also, like even Germans shouldn't be playing Holocaust guards. | ||
| Right? | ||
| Like, you shouldn't be praying a concentration camp guard if you're fucking German, right? | ||
| Because it's a horrific part of our culture. | ||
| The idea of cowboys and Indians, the problem was in movies- Are Germans playing Holocaust cards like a thing? | ||
| No, they're not. | ||
| So you can't. | ||
| But you know, when we think of cowboys and Indians, we don't think of genocide. | ||
| We don't think of the fact that this entire culture of Native Americans was eradicated off of a continent, which it- Actually, in real life was, yeah. | ||
| We think of it in terms of the films that glorified this sort of Western trek. | ||
| Manifest destiny. | ||
| Yeah. | ||
| But that's a good point in that we're talking about a different thing because you're talking about tragic. | ||
| Like if you made a funny movie about the Trail of Tears, people would be like, what the fuck is wrong with you? | ||
| Or just perpetuating some sort of a negative stereotype about a people where you're like, yo, man, like, I can completely understand where there's a line. | ||
| Right, but you don't get that from being an American person who loves Brazilian jiu-jitsu. | ||
| But there's a difference between being like, I'm going to open a Chinese restaurant because I love Chinese food and I want to cook the food and I want to learn about it. | ||
| And I'm going to open a Chinese restaurant where my waiters have to use a fake Chinese accent and pretend to be Chinese. | ||
| So you'd be like, well, one is inappropriate, one is. | ||
| There's a line. | ||
| Very different. | ||
| But the Brazilian jiu-jitsu thing... | ||
| You know, I don't have any... | ||
| I mean, that's like... | ||
| First of all, the evolution and it being better was put to bed years ago because they did it. | ||
| They were like, let's get those two guys in the ring and see who wins. | ||
| I mean, really, it's the most important moments in the history of martial arts, really. | ||
| And then Horian created the UFC. The UFC was created by Horian Gracie. | ||
| And he did it literally as an infomercial for the effectiveness of Brazilian Jiu-Jitsu. | ||
| And he decided to do it with his brother, Hoyce, who wasn't even the best guy in the family. | ||
| Hoyce openly admits that his brother, Hickson, would tap him left and right. | ||
| But Hickson was like the nuclear bomb. | ||
| It's like, we're going to go in, we're going to shoot you with bullets for a little bit, and then if this doesn't work out, if somebody beats Hoyce, then we're going to bring in Hickson. | ||
| That game that I used to play of, you know... | ||
| I went through my own version of it because I was a black belt in Taekwondo. | ||
| I won the state championships and the US Open and a bunch of tournaments and I thought I was pretty good at fighting. | ||
| And then I started kickboxing. | ||
| And I'm like, oh my god. | ||
| Getting punched, it's so much easier for them to punch me in the face. | ||
| And you're trapped in a ring. | ||
| You can't move around. | ||
| Taekwondo was mostly on mats. | ||
| You weren't fighting in rings. | ||
| So you could kind of get the fuck out of the way. | ||
| And when you're engaging, you're engaging because you want to. | ||
| You don't get cornered. | ||
| So as soon as there was a way where someone could corner me, then I realized, okay, there's a lot of effectiveness in learning how to punch. | ||
| So I learned how to kickbox. | ||
| Then I got into Muay Thai, and I was like, oh my god, leg kicks are horrific. | ||
| Why doesn't anybody else kick the legs? | ||
| Because Taekwondo, you can only kick above the waist. | ||
| Kickboxing, like American-style kickboxing, was all above the waist. | ||
| And there's a very famous fight with Rick Rufus, who was Rick the Jack Rufus, who's one of the best kickboxers of all time. | ||
| And he fought this guy from Thailand. | ||
| I forget the gentleman's name, but there's a video of it, and it's called The Fight That Changed Kickboxing, I believe it is. | ||
| It's kickboxing versus Muay Thai. | ||
| It's Rick the Jack Rufus. | ||
| And he hurt this guy early in the fight, but this dude just kept chopping at his legs, chopping at his legs. | ||
|
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Knockout. | |
| And eventually he crumpled to the ground and his legs were destroyed and Rick became a practitioner of Muay Thai and his brother Duke is one of the best kickboxing coaches on earth right now and he runs his academy in Milwaukee. | ||
| But this was like this progression of trying to figure out what worked. | ||
| So at first, I realized, well, you've got to learn how to use your hands. | ||
| You've got to learn kickboxing. | ||
| And then it was like, oh, Jesus, you've got to learn how to kick legs. | ||
| And you've got to learn how to check leg kicks. | ||
| And then it was like, no, you've got to learn how to not get strangled. | ||
| Because then in the early 90s, the UFC came around in 93. And I remember watching that and going, oh, no! | ||
| And then training jiu-jitsu, the first time training it, realizing how helpless I was. | ||
| I was like, God, I spent so much time learning all these things. | ||
| They just figured it out, like... | ||
| Nobody knows what to do once we get them to the ground. | ||
| Yes, but now there's guys who can do everything and that's the beauty of what mixed martial arts is. | ||
| What mixed martial arts is, it's like you can't just know jujitsu now because you won't be able to take certain guys down and they'll fuck you up standing up and and certain techniques that even we used to think were kind of useless in Taekwondo When people started doing the UFC and getting taken down, now people can utilize those techniques as long as they know other things. | ||
| Like, there was a brutal knockout in Bellator this past weekend with a spinning back kick to the body. | ||
| I don't know if you've ever... | ||
| Like a roundhouse kick that you would've never... | ||
| No, spinning back kick. | ||
| It's a spin. | ||
| You spin and you hit with the bottom of the heel. | ||
| Roundhouse is like tie kick. | ||
| Roundhouse is like standing here, you kick like this. | ||
| Spinning back kick is you turn and spin with the body. | ||
| Turn backwards. | ||
| Go to the Bellator Instagram page. | ||
| This was one of the most brutal spinning back kick KOs I've ever seen. | ||
| He fought this guy, Rencounter, Chase Rencounter? | ||
| I think there were a couple of Henzo guys in that fight. | ||
| Chance Rencounter. | ||
| Weren't there a couple of Henzo guys? | ||
| Wasn't Neiman? | ||
| Yes, Neiman Gracie. | ||
| He lost a decision in the finals against a really tough wrestler. | ||
| He's a great wrestler. | ||
| So watch this. | ||
| Back this up. | ||
| Back this up. | ||
| So watch from the beginning. | ||
| Watch this. | ||
|
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Boom! | |
| Broke five ribs. | ||
| Ribs. | ||
| And Chance Rent-Counter is a famously tough guy. | ||
| Like, really rugged, tough dude. | ||
| And he just caught him perfect with that kick to the body. | ||
| And if you go to the Bellator Instagram page, it shows you his ribs. | ||
|
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Oof. | |
| Because they did an x-ray on his ribs. | ||
| Have you ever had a broken rib? | ||
| Yeah, I've had broken ribs. | ||
|
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|
Nightmare. | |
| It's not fun. | ||
| But he has- For a comedian? | ||
| You like to laugh? | ||
|
unidentified
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Yeah. | |
| Well, this was before I was a comedian, luckily, but it's still not fun. | ||
| Not fun. | ||
| He has five shattered ribs. | ||
| It just cracked. | ||
| His lung filled up with blood. | ||
| Yeah, one of his kidneys is fucked up. | ||
| That's how hard that kick was. | ||
| And it was just perfectly placed. | ||
| But that's a Taekwondo kick. | ||
| And, like, in the early days of UFC, people thought, well, that stuff's all useless. | ||
| You can't do that anymore. | ||
| You've got to learn jujitsu. | ||
| But it turns out that... | ||
| If you know how to... | ||
| Look at that. | ||
| Look at the impact. | ||
| Jesus Christ. | ||
| That's the perfect landed kick because it's on the side of the body. | ||
| I mean, it's like full heel, digging into the ribs, instant knockout, and then go click on that right... | ||
| Oh, that just shows you the... | ||
| And then I think there's a... | ||
| Maybe it's on his page. | ||
| If you go to Chase's page... | ||
| That poor guy, you look at him, he's just done. | ||
| That's it. | ||
| Impact. | ||
| Chance. | ||
| I say Chance, rent counter. | ||
| Yeah, I say Chase. | ||
| Sorry. | ||
| If you go to Chance's page, it'll show you the... | ||
| That's it right there. | ||
| Black Eagle 170. Yeah, go there. | ||
| Click that and then go right. | ||
| And you can see the ribs. | ||
| Look at that. | ||
|
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Wow. | |
| Bro. | ||
| Five ribs shattered with one kick. | ||
| I mean, that's horrific. | ||
| Wow. | ||
| Yeah. | ||
| Crazy. | ||
| Look what it says in his description. | ||
| And he's like literally one of the toughest guys I've ever seen fight. | ||
| He said, no way I'd envision my Bellator return playing out this way. | ||
| Congratulations to Korshkov. | ||
| He said, look at this, feeling pretty chipper for a man with five broken ribs, a punctured lung, half full of blood, and a bruised kidney. | ||
|
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|
Woo! | |
| Wow. | ||
| Yeah. | ||
| That's a kick. | ||
| Thank God you're a chef. | ||
| Right? | ||
| Thank God I just talk shit for a living. | ||
| I just... | ||
| I love spending time in the gym. | ||
| And I love getting to be part of that training camp when the guys are getting ready for these fights and seeing them and getting to work with professionals. | ||
| Like no other sport in the world do you get to work as an amateur. | ||
| Right. | ||
| You never... | ||
| No other sport in the world. | ||
| Could I be like, oh, I'm thinking about playing a little basketball. | ||
| Let me just hop on with the Knicks and help them out with their training camp. | ||
| But, you know, going down to that basement in New York and being part of, you know, the training camp for these guys was an extraordinary experience. | ||
| Oh, yeah. | ||
| It's amazing, right? | ||
| And then not having to go in the ring was the second. | ||
| Where do you train now? | ||
| So I'm training. | ||
| There's a place called Street Sports. | ||
| Oh, Renato Magno. | ||
| Renato Magno, who was one of the nice guys. | ||
| So he gave me my blue belt. | ||
| Oh, no kidding. | ||
| I went from Half, I went down there, and I've been splitting my time. | ||
| There's the old Kron Gracie team. | ||
| Kron took off, but their team- He went to Montana. | ||
| He went to Montana. | ||
| He was at it. | ||
| But his team started this Gracie Originals gym. | ||
| And I think that Hanato Magno at Street Sports has, this guy Adam, is one of the best jiu-jitsu teachers I've ever worked with. | ||
| He's an incredible teacher. | ||
| You know, he's a great practitioner, but he really can teach. | ||
| And I love training with him. | ||
| And then the Grace Original guys are right around the corner from my house, man. | ||
| They just open a gym. | ||
| And that's everything, right? | ||
| That whole area is a great area for Jiu-Jitsu anyway. | ||
| There's so much. | ||
| The whole by the beach. | ||
| Because so many of those guys like to surf, too. | ||
| I tried to go into the... | ||
| What's the name of the... | ||
| Whatever. | ||
| The Nogi guys down there. | ||
| And I tried to get in there. | ||
| And they were nice to me. | ||
| It was during COVID. People freaked out during COVID, man. | ||
| What's the No Gi place? | ||
| What's the name? | ||
| Eddie... | ||
| Oh, 10th Planet. | ||
| 10th Planet. | ||
| They weren't nice to you? | ||
| I was like, yo, man, I got a black belt from Henzo. | ||
| I'd love to come in and just check it out. | ||
| They're like, yeah, you can. | ||
| Oh, well, that was because they literally weren't open. | ||
| Yeah. | ||
| They weren't open, but they were open, so they were, like, really cagey. | ||
| Well, they were worried about people, you know, setting them up. | ||
| Yeah, closing it up. | ||
| But they're, you know, they're very friendly, and if you ever want to train there, just let me know. | ||
| Well, it's right by my office, and I'd love to train no gi there, because I'm having a hard time finding, you know, I was trained. | ||
| Well, I trained there, too, you know. | ||
| I have black belt under Eddie. | ||
| And he's there teaching those classes. | ||
|
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All the time. | |
| I'll connect you guys. | ||
| I would love that. | ||
| I'll connect you. | ||
| Yeah, 100%. | ||
| And then I went up a couple times to that Baja, Gracie Baja Northridge, which is an incredible academy, man. | ||
| Yeah? | ||
| Nice. | ||
| All the guys come through there during their training camp for the Pan Ams or whatever. | ||
| Well, what a connection of gyms Gracie Baja has. | ||
| I mean, they're all over the world. | ||
| It's an amazing place. | ||
| Amazing talent pool. | ||
| There's an old guy, Gene LaBelle. | ||
| You know Gene LaBelle? | ||
| Sure! | ||
| He's been on the podcast. | ||
| He used to teach a class at this Gold Cal. | ||
| Highest time. | ||
| Yeah. | ||
| And I trained there a couple times. | ||
| That guy, he did like a Fingers under the pectoral, like nipple twist, sweep the leg, Johnny, on me. | ||
| He was 83 years old and he put me on my ass. | ||
| I was like 22 years old. | ||
| You can't let him do a technique on you. | ||
| That was his favorite thing. | ||
| Gene loves to give out pain. | ||
| He's like, I'm going to teach the class this move. | ||
| I need somebody to step out. | ||
| I was like, oh, I get to train with Gene LeBell. | ||
| He was just like, I'm going to. | ||
| Gene told me a funny story on the podcast of some young guys trying to break into his car. | ||
| At the time, he was like 60 years old. | ||
| And they're like, get the fuck out of here, old man. | ||
| He's like, oh, okay. | ||
| Somebody wants to go for a ride. | ||
| He was an amazing guy. | ||
| When he was in his prime, there's a very famous match. | ||
| He was one of the very first mixed martial arts matches. | ||
| I don't know if you know that. | ||
| He actually had a mixed martial arts match against a boxer. | ||
| When he was a national judo champion. | ||
| So he had his judo gi on and he had like a mixed rules fight with a boxer. | ||
| How'd it go? | ||
| He strangled him. | ||
| Put him to sleep. | ||
| But you could watch it on YouTube. | ||
| It's pretty interesting. | ||
| My big brother has his brown belt under Hanato. | ||
| Who's like the nicest guy in the world. | ||
| Hanato's a wonderful man. | ||
| Yeah, I started training with Hanato in the late 90s at John Jock Machado's. | ||
| One time I got to train with John Jock, and he was very nice to me, but he put me to sleep. | ||
| Oh yeah, he's the best, man. | ||
| He put me to sleep. | ||
| He had this red belt on, he's like 100 years old, and I was like, he just beat the shit out of me. | ||
| No, he's in incredible shape. | ||
| And he's one of the rare guys that, you know, I've known him since... | ||
| I think I met Jean-Jacques in 98. And he has really, from all this time, never really been injured and never really been out of shape. | ||
| And trained so controlled and so relaxed and just everything is perfect position. | ||
| He's an amazing guy to learn from, you know, because his knowledge is so deep. | ||
| It's like from the roots of jujitsu from the early days, but also like continuing to train. | ||
| He's never stopped training. | ||
| A lot of the older guys, they get injured. | ||
| You know, but he's been really meticulous about his physical training and his diet and being healthy and also the way he trains. | ||
| He's not a guy who explodes. | ||
| Everything is slow and smooth and technical. | ||
| He's very, very inspirational. | ||
| I feel like there's, at a certain point, I guess you lose the ego. | ||
| Although, Halff never, he'll punch you right in the face. | ||
| He's a savage. | ||
| Halff is a known savage. | ||
|
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|
Didn't he just go to jail recently for beating somebody up? | |
| He was like, oh, you got the cameras on? | ||
| Oh, I'll never punch you? | ||
| He's like, ah! | ||
| And they had the Thundercats. | ||
| I was trying to make, he was like, the Thundercats logo on his gangland. | ||
| I don't know, it's a whole story. | ||
| It's the whole story. | ||
| Brazilian gang. | ||
| Listen, man, thank you for being here. | ||
| It was fucking three hours already. | ||
| Was that actually three hours? | ||
| Yeah, it's 4 o'clock. | ||
| Isn't that crazy? | ||
| I would talk to you forever. | ||
| I know. | ||
| We could do this again. | ||
| Let's do it again. | ||
| I love you for this. | ||
| I love you for this. | ||
| Hey, I'm so sorry. | ||
| I gotta say this. | ||
| My buddy John Bush is a big fan. | ||
| He met you once. | ||
| He's a jiu-jitsu guy. | ||
| Tell myself what's up. | ||
| And I gotta just shout him out. | ||
| Shout out to John Bush. | ||
|
unidentified
|
John Bush. | |
| What's up, John Bush? | ||
| This is the website for your book. | ||
| It's called foodiq.co. | ||
| The book's available right now. | ||
| I got it in my hands. | ||
| Is there an audio as well? | ||
| There's no audio. | ||
| Yeah, you can't really have an audio for a book like this. | ||
| You need the images and everything. | ||
| But it's very beautiful. | ||
| There's a lot of very cool images in it. | ||
| They're very thorough. | ||
| And I fucking love cooking. | ||
| And I love talking to you, man. | ||
| So thank you very much for coming in here. | ||
| Good luck with the book and everything else. | ||
| And next time I'm in LA, I'm going to eat your pizza. | ||
| I'd like to cook some meat with you. | ||
|
unidentified
|
I love it. | |
| Let's do it. | ||
| Let's do it. | ||
| Thanks, brother. | ||
| All right. |
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